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 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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

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*


2.5 tbsp


0.13 tsp


¼ tsp


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
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Spoons
Baking Sheet
Paper Towel
Aluminum Foil
Large Non-Stick Pan
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. 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.


Meanwhile, halve tomatoes. Trim green beans.


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.**


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.


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.


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