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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.

Tags:Family FriendlyQuick
Allergens:Fish/PoissonSeafood/Fruit de MerMilk/Lait

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

285 g

Salmon Fillets

(ContainsFish/Poisson, Seafood/Fruit de Mer)

360 g

Yellow Potato

170 g

Green Beans

113 g

Baby Tomatoes

6 g

Garlic

7 g

Dill

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

3 tbsp

Oil*

¼ tsp

Salt and Pepper*

2 tsp

Salt*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3012 kJ
Calories720 kcal
Fat47 g
Saturated Fat14 g
Carbohydrate41 g
Sugar6 g
Dietary Fiber6 g
Protein36 g
Cholesterol95 mg
Sodium380 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Colander
Measuring Spoons
Paper Towel
Baking Sheet
Aluminum Foil
Medium Bowl
Spatula
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

Add salmon to a lightly oiled foil-lined baking sheet. Drizzle with 1 tbsp oil, then 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.**

4

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.

5

Heat the same pan over 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.

6

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