Flaky salmon fillets, crusted in sweet cornmeal, come together to create these delicious pan-seared fish. An herby dill mayo and roasted potatoes finish off this refreshing meal!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
570 g
Salmon Fillets, skinless
(Contains Seafood/Fruit de Mer, Fish)
½ cup
Cornmeal
(Contains Gluten)
½ cup
Mayonnaise
(Contains Egg, Sulphites, Mustard)
14 g
Dill
340 g
Green Beans
6 tbsp
Sour Cream
(Contains Milk)
100 g
Shallot
14 g
Parsley
6 g
Garlic
720 g
Yellow Potato
6 tbsp
Oil*
tsp
Salt and Pepper*
tsp
Salt*
Before starting, preheat the oven to 450°F and wash and dry all produce. Cut potatoes into 1/4-inch rounds. Over two parchment-lined baking sheets, toss together potatoes and 2 tbsp oil (1 tbsp oil per baking sheet). Season with salt and pepper. Arrange in a single layer. Roast in top and middle of oven, rotating baking sheet halfway through cooking, until golden-brown, 25-28 min.
While potatoes roast, peel, then thinly slice shallots. Finely chop parsley. Finely chop dill. Trim beans. Peel, then mince or grate garlic. Pat salmon dry with paper towels.
Combine cornmeal, 1 tsp salt and 1 tsp pepper in a medium bowl. Brush 1/2 tbsp mayo all over each piece of salmon, then add each to the cornmeal mixture and toss to coat. Set aside. Stir together sour cream, parsley, dill and remaining mayo in a small bowl. Season with salt and pepper. Set aside.
Heat a large non-stick pan over medium-high heat. When the pan is hot, add 2 tbsp oil, then beans, garlic and shallots. Cook, stirring occasionally, until beans are tender-crisp, 5-6 min. Season with salt and pepper. Transfer bean mixture to a plate and cover with foil to keep warm.
Using the same pan, add another 2 tbsp oil, then salmon. Pan-fry, until golden-brown and cooked through, 3-4 min per side.
Divide salmon, potatoes and beans between plates. Serve herby mayo on the side for dipping.