Roasted Salmon
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Roasted Salmon

Roasted Salmon

with Crispy Potatoes, Burst Tomatoes and Green Beans

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 Prep
Low CO2
Allergens:
Salmon
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

serving amount

250 g

Salmon Fillets, skin-on

(Contains Salmon)

350 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*

(Contains Milk)

1.33 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories600 kcal
Fat35 g
Saturated Fat12 g
Carbohydrate42 g
Sugar6 g
Dietary Fiber6 g
Protein33 g
Cholesterol85 mg
Sodium520 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Colander
Measuring Spoons
Paper Towel
Baking Sheet
Parchment Paper
Large Non-Stick Pan
Spatula

Instructions

Boil potatoes
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) to 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 and return potatoes to the same pot, off heat.

Prep
2

Meanwhile, halve tomatoes. Trim green beans. Pat salmon dry with paper towels.

Roast salmon
3

Arrange salmon on a parchment-lined baking sheet, skin-side down.Season with salt, pepper and half the Dill-Garlic Spice Blend. Drizzle 1 tsp (2 tsp) oil over top.Roast in the middle of the oven until cooked through, 7-10 min.**

Cook veggies
4

Meanwhile, heat a large non-stick pan over medium heat. When hot, add green beans and 3 tbsp (6 tbsp) water. Cook, stirring occasionally, until water is absorbed and green beans are tender-crisp, 3-4 min. Add 1 tbsp (2 tbsp) butter, tomatoes and garlic puree. Cook, stirring occasionally, until tomatoes start to soften and burst, 3-4 min. Transfer veggies to a plate. Stir in remaining Dill-Garlic Spice Blend, then season with salt and pepper, to taste. Cover to keep warm. Carefully wipe the pan clean.

Crisp potatoes
5

Heat the same pan over high. When hot, add 1 tbsp (2 tbsp) oil and 1 tbsp (2 tbsp) butter. (NOTE: For 4 ppl, cook in batches, using 1 tbsp oil and 1 tbsp butter per batch.) Add potatoes and press down with a spatula to lightly flatten. Cook until golden-brown and crispy, 2-3 min per side.

Finish and serve
6

Season potatoes with salt and pepper, to taste. Divide roasted salmon, veggies and crispy potatoes between plates.