HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSmart Lemon Tarragon Salmon
Smart Lemon-Tarragon Salmon

Smart Lemon-Tarragon Salmon

with Green Bean Amandine

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Tonight's meal is based on a classic French dish and will bring haute cuisine to your home! What can you expect? Zesty, fragrant salmon, fresh green beans and baby greens covered in an irresistible buttery almond sauce. Dust off those chef whites and give yourself the Michelin stars you deserve.

Smart is based on a per serving calculation of the recipe's kilocalorie and carbohydrate amount.

Tags:Calorie SmartCarb Smart

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

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Salmon Fillets, skin-on


170 g

Green Beans

7 g


1 unit


28 g

Almonds, sliced


56 g

Yellow Onion

2 unit

Garlic, cloves

56 g

Spring Mix

Not included in your delivery

¼ tsp


0.13 tsp


1 tsp


3 tbsp

Unsalted Butter*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories540 kcal
Fat40 g
Saturated Fat15 g
Carbohydrate16 g
Sugar6 g
Dietary Fiber6 g
Protein32 g
Cholesterol105 mg
Sodium370 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.
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Paper Towel
Silicone Brush
Aluminum Foil
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Before starting, preheat the oven to 450°F. Wash and dry all produce. Zest, then juice lemon. Trim green beans. Peel, then cut half the onion into 1/4-inch slices (whole onion for 4 ppl). Roughly chop tarragon. Peel, then mince or grate garlic.


Add 8 cups water and 1/2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Add green beans to the boiling water. Cook, stirring occasionally, until tender-crisp, 1-2 min. Drain and return green beans to the same pot, off heat.


Meanwhile, pat salmon dry with paper towels. Arrange salmon on a lightly-oiled, foil-lined baking sheet, skin-side down. Brush each fillet with 1/2 tsp oil. Season with salt and pepper. Sprinkle with lemon zest and tarragon. Roast salmon in the middle of the oven until cooked through, 10-12 min.**


Meanwhile, heat a medium non-stick pan over medium heat. When hot, add 3 tbsp butter (dbl for 4 ppl). Season with salt and pepper. Cook, stirring often, until butter is browned, 5-7 min. (TIP: Keep an eye on butter so it doesn't burn!) Add almonds, garlic and onions. Cook, stirring often, until fragrant, 2-3 min. Remove the pan from heat. Carefully stir in lemon juice and 1/4 cup water (dbl for 4 ppl) until fully incorporated. Add green beans. Season with salt and pepper, to taste, then toss to coat.


Carefully remove salmon skin, then discard. Divide spring mix between plates. Top with green bean amandine and salmon. Drizzle any remaining amandine sauce in the pan over top.