Roasted Salmon
with Crispy Potatoes, Burst Tomatoes and Green Beans
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
285 g
Jumbo Salmon Fillet
(Contains: Fish, Seafood/Fruit de Mer)
300 g
Yellow Potato
170 g
Green Beans
113 g
Grape Tomatoes
6 g
Garlic
7 g
Dill
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains: Milk)
3 tbsp
Oil*
¼ tsp
Salt and Pepper*
2 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
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 4 ppl.) 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.
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.
Lightly oil a foil-lined baking sheet. Arrange the salmon on the prepared sheet, then drizzle with 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Roast in the middle of the 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, then 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. (NOTE: For 4 ppl, cook 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.
