HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconRoasted Salmon
Roasted Salmon

Roasted Salmon

with Crispy Potatoes, Burst Tomatoes and Green Beans

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We're practically drooling over this luscious roasted salmon with pan-fried potatoes, juicy tomatoes, and crisp green beans. Talk about a dinner for champions.

Allergens:FishSeafood/Fruit de MerMilk

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

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

285 g

Salmon Fillets

(ContainsFish, Seafood/Fruit de Mer)

300 g

Yellow Potato

170 g

Green Beans

113 g

Grape Tomatoes

6 g


7 g


Not included in your delivery

2 tbsp

Unsalted Butter*


3 tbsp


¼ tsp

Salt and Pepper*

2 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2887 kJ
Calories690 kcal
Fat46 g
Saturated Fat14 g
Carbohydrate35 g
Sugar5 g
Dietary Fiber5 g
Protein35 g
Cholesterol30 mg
Sodium380 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.
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Spoons
Paper Towel
Baking Sheet
Aluminum Foil
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 425°F. Wash and dry all produce. Cut potatoes into 1-inch pieces. Combine potatoes, 2 tsp salt and enough water to cover (approx. 1 inch), in a large pot (NOTE: Use the same for 4ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until fork-tender, 10-12 min. Drain and return potatoes to the same pot, off heat. Set aside.


While potatoes cook, halve tomatoes. Finely chop 1 tbsp dill (dbl for 4 ppl). Trim green beans. Peel, then mince or grate garlic.Pat salmon dry with paper towels.


On a lightly oiled, foil-lined baking sheet, arrange the salmon and drizzle over 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Roast in middle of oven, until salmon is opaque in the centre and cooked through, 6-8 min.**


While salmon roasts, heat a large non-stick pan over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl) and swirl the pan to melt. Add green beans, tomatoes and garlic. Cook, stirring occasionally, until tomatoes start to soften and burst, 5-6 min. Transfer veggies to a medium bowl. Stir in half the dill and season with salt and pepper. Cover and set aside.


Using the same pan, increase the heat to high. When hot, add 2 tbsp oil and 1 tbsp butter. Add potatoes and press down with a spatula to lightly flatten. (TIP: Depending on the size of your pan, you may need to do this in batches using 2 tbsp oil and 1 tbsp butter for each batch.) Cook, until golden-brown and crispy, 2-3 min per side.


Season the crispy potatoes with salt and sprinkle over remaining dill. Divide the roasted salmon, veggies and crispy potatoes between plates.