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Roasted Salmon

Roasted Salmon

with Crispy Potatoes, Burst Tomatoes and Green Beans

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3.5 / 4 Ratingout of 597 ratings
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Salmon is delicious and filled with protein - 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
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

285 g

Salmon Fillets, skin-on

(ContainsFish/Poisson, Seafood/Fruit de Mer)

300 g

Yellow Potato

170 g

Green Beans

113 g

Grape Tomatoes

6 g

Garlic

14 g

Dill

Not included in your delivery

tbsp

Unsalted Butter*

(ContainsMilk/Lait)

tbsp

Oil*

Salt and Pepper*

tsp

Salt*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)2678 kJ
Calories640 kcal
Fat40 g
Saturated Fat13 g
Carbohydrate36 g
Sugar5 g
Dietary Fiber6 g
Protein35 g
Cholesterol30 mg
Sodium380 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Spoons
Strainer
Garlic Press
Paper Towel
Baking Sheet
Aluminum Foil
Large Non-Stick Pan
Spatula
Instructionsarrow up iconarrow up icon
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1 BOIL POTATOES
1 BOIL POTATOES
1

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

Wash and dry all produce.* Cut potatoes into 1-inch pieces. In a large pot, combine 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 heat to medium. Simmer, uncovered, until potatoes are fork-tender, 10-12 min. When potatoes are done, drain and return them to the same pot. Set aside.

2 PREP
2 PREP
2

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

3 BAKE SALMON
3 BAKE SALMON
3

On a lightly oiled, foil-lined baking sheet, arrange salmon and drizzle each fillet with 1 tsp oil. Season with salt and pepper. Bake in middle of oven, until salmon is opaque in the centre and cooked through, 6-9 min. (TIP: Cook to a minimum internal temp of 70°C/158°F, as size may vary.**)

4 COOK VEGGIES
4 COOK VEGGIES
4

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

5 CRISP POTATOES
5 CRISP POTATOES
5

Increase the heat to high then, add 2 tbsp oil (dbl for 4 ppl) and 1 tbsp butter (dbl for 4 ppl) to the same pan. 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.

6 FINISH AND SERVE
6 FINISH AND SERVE
6

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