Roasted Salmon
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Roasted Salmon

Roasted Salmon

with Crispy Potatoes, Burst Tomatoes and Green Beans

Healthy fats for the win! That’s our motto - and one of the main reasons we’re practically drooling over this luscious roasted salmon with pan-fried potatoes, juicy tomatoes, and crisp green beans. Talk about a dinner of champions.

Eat First
Seafood/Fruit de Mer

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

285 g

Salmon Fillets, skinless

(Contains Seafood/Fruit de Mer, Fish)

340 g

Baby Potatoes

170 g

Green Beans, trimmed

255 g

Grape Tomatoes

2 clove


7 g


Not included in your delivery



2 tbsp


(Contains Milk)


Nutrition Values

/ per serving
Calories637 kcal
Energy (kJ)2665 kJ
Fat25 g
Saturated Fat0 g
Carbohydrate77 g
Sugar0 g
Dietary Fiber8 g
Protein27 g
Cholesterol0 mg
Sodium645 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Large Pan



Preheat your oven to 425°F. (To bake the salmon.) Start prepping when your oven comes up to temperature!


Cook the potatoes: Wash and dry all produce. Bring a medium pot of salted water to a boil. Add the potatoes to the boiling water. Cook until potatoes are fork tender, 15-16 min.


Prep: Meanwhile, halve the tomatoes. Mince or grate the garlic. Finely chop 1 tbsp dill (double for 4 people.)

Bake the salmon

Cook the salmon: Meanwhile, place the fish fillets onto a lightly oiled baking sheet. Season with salt and pepper. Drizzle with oil. Bake in the centre of the oven until fish is opaque in the centre, 6-8 min.

Cook the veggies

Sauté the veggies: Melt half the butter in a large pan over medium heat. Add the green beans, tomatoes and garlic. Cook, stirring occasionally, until the tomatoes start to soften and burst, 5-6 min. Stir in half the dill. Season with salt and pepper. Transfer the mixture to a medium bowl.

Cook the potatoes

Crisp the potatoes: Once the potatoes are done, drain. Heat 2 tbsp oil in the same pan over medium-high heat. (TIP: Adding more oil helps it crisp up more!) Add a few potatoes, and press down with a spatula to lightly flatten the potatoes. (Don't crowd the pan - do this in batches if you need to!) Cook until golden brown and crispy, 2-3 min per side. Sprinkle the potatoes with the remaining dill.


Finish and serve: Serve the roasted salmon with the green beans, tomatoes and crispy potatoes on the side. Enjoy!