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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 and buttery, dill-garlic veggies. Talk about a dinner for champions.

Tags:Quick PrepFamily Friendly
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

250 g

Salmon Fillets, skin-on

(ContainsFish/Poisson, Seafood/Fruit de Mer)

360 g

Yellow Potato

170 g

Green Beans

113 g

Baby Tomatoes

1 tbsp

Garlic Puree

1 tsp

Dill-Garlic Spice Blend

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

2.5 tbsp

Oil*

0.13 tsp

Pepper*

¼ tsp

Salt*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories670 kcal
Fat42 g
Saturated Fat13 g
Carbohydrate43 g
Sugar6 g
Dietary Fiber6 g
Protein33 g
Cholesterol85 mg
Sodium520 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Colander
Measuring Spoons
Baking Sheet
Paper Towel
Aluminum Foil
Large Non-Stick Pan
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. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) a large pot (use 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 potatoes and return them to the same pot, off heat.

2

Meanwhile, halve tomatoes. Trim green beans.

3

Pat salmon dry with paper towels. Arrange salmon on a lightly-oiled, foil-lined baking sheet, skin-side down. Drizzle with 1/2 tbsp oil (dbl for 4 ppl), then season with salt and pepper. Roast in the middle of the oven until salmon is opaque in the centre and cooked through, 10-12 min.**

4

Meanwhile, heat a large non-stick pan over medium heat. When hot, add green beans and 3 tbsp water (dbl for 4 ppl). Cook, stirring occasionally, until water is absorbed and green beans are tender-crisp, 3-4 min. Add 1 tbsp butter (dbl for 4 ppl), tomatoes and garlic puree. Cook, stirring occasionally, until tomatoes start to soften and burst, 3-4 min. Transfer veggies to a medium bowl. Stir in half the Dill-Garlic Spice Blend, then season with salt and pepper. Cover to keep warm.

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 per batch.) Cook until golden-brown and crispy, 2-3 min per side.

6

Season crispy potatoes with salt and sprinkle with remaining Dill-Garlic Spice Blend. Divide roasted salmon, veggies and crispy potatoes between plates.