Saumon au four
avec pommes de terre croustillantes, tomates grillées et haricots verts
Nous salivons rien qu’à l’idée de déguster ce somptueux saumon rôti, accompagné de pommes de terre poêlées, de tomates juteuses et de haricots verts croquants. Un souper de champions!
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
285 g
Filets de saumon, sans la peau
(Contient: Saumon)
5 pièce(s)
Pomme de terre à chair jaune
170 g
Haricots verts
113 g
Petites tomates
2 pièce(s)
Gousses d'ail
7 g
Aneth
Ustensiles
Instructions
Wash and dry all produce.* Cut the potatoes into 1-inch pieces. In a large pot, combine the potatoes, 1 tsp salt (dbl for 4 ppl) and enough water to cover (approximately 1 inch). Cover and bring to a boil over high heat. Once boiling, reduce the heat to medium. Simmer, uncovered, until the potatoes are fork-tender, 10-12 min. When the potatoes are done, drain and return them to the same pot. Set aside.
Meanwhile, cut the tomatoes in half. Peel, then mince or grate the garlic. Finely chop 1 tbsp dill (dbl for 4 ppl). Cut the stems off the green beans, if needed. Pat the salmon fillets dry with paper towel.
On a lightly oiled, foil-lined baking sheet, arrange the salmon and drizzle with 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Bake in the middle of the oven until the salmon is opaque in the centre and cooked through, 6-8 min. (TIP: Cook to a minimum internal temp of 70°C/158°F, as size may vary.**)
Meanwhile, heat a large non-stick pan over medium heat. When the pan is 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 the mixture to a medium bowl. Stir in half the dill and season with salt and pepper. Cover and set aside.
Increase the heat to high then, add 2 tbsp oil and 1 tbsp butter to the same pan. Add the potatoes and press down with a spatula to lightly flatten. (TIP: Depending on the size of your pan, you may need to do this 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.
