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Roasted Salmon

Roasted Salmon

with Crispy Potatoes, Burst Tomatoes and Green Beans

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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 for champions.

Allergens:Fish/PoissonSeafood/Fruit de MerMilk/Lait
Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
serving amount

285 g

Salmon Fillets

(ContainsFish/Poisson, Seafood/Fruit de Mer)

300 g

Yellow Potato

170 g

Green Beans

113 g

Grape Tomatoes

6 g


10 g


Not included in your delivery

3 tbsp



5 tbsp



Salt and Pepper*

Nutrition Values
Nutrition Values
Calories554 kcal
Fat32 g
Saturated Fat6 g
Carbohydrate35 g
Sugar4 g
Dietary Fiber7 g
Protein35 g
Cholesterol73 mg
Sodium185 mg
Measuring Spoons
Large Pot
Garlic Press
Paper Towel
Baking Sheet
Aluminum Foil
Large Non-Stick Pan

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

Wash and dry all produce.* Cut the potatoes into 1-inch pieces. In a large pot, combine the potatoes, 1 tsp salt (dbl for 4 ppl) and enough water to cover (approximately 1 inch). Cover and bring to a boil over high heat. Once boiling, reduce the heat to medium. Simmer, uncovered, until the potatoes are fork-tender, 10-12 min. When the potatoes are done, drain and return them to the same pot. Set aside.


Meanwhile, cut the tomatoes in half. Peel, then mince or grate the garlic. Finely chop 1 tbsp dill (dbl for 4 ppl). Cut the stems off the green beans, if needed. Pat the salmon fillets dry with paper towel.


On a lightly oiled, foil-lined baking sheet, arrange the salmon and drizzle with 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Bake in the middle of the oven until the salmon is opaque in the centre and cooked through, 6-8 min. (TIP: Cook to a minimum internal temp of 70°C/158°F, as size may vary.**)


Meanwhile, heat a large non-stick pan over medium heat. When the pan is 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 the mixture to a medium bowl. Stir in half the dill and season with salt and pepper. Cover and set aside.


Increase the heat to high then, add 2 tbsp oil and 1 tbsp butter to the same pan. Add the 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 with remaining dill. Divide the roasted salmon, veggies and crispy potatoes between plates.