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.

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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

285 g

Salmon Fillets

(ContainsFish/Poisson, Seafood/Fruit de Mer)

360 g

Yellow Potato

170 g

Green Beans

113 g

Baby 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)3012 kJ
Calories720 kcal
Fat47 g
Saturated Fat14 g
Carbohydrate41 g
Sugar6 g
Dietary Fiber6 g
Protein36 g
Cholesterol95 mg
Sodium380 mg
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Spoons
Paper Towel
Baking Sheet
Aluminum Foil
Medium Bowl
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 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.


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.**


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.


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.


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