Crispy Salmon Fillets
with Potatoes, Garlicky Green Beans and Lemony Dip
The key to a great fish dinner is a quality fillet of fish and a delicious side. In our stellar salmon dish, crispy, pan-fried fish accompanies garlicky green beans for a weeknight win!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Salmon Fillets, skinless
(Contains Seafood/Fruit de Mer, Fish)
460 g
Russet Potato
170 g
Green Beans
14 g
Parsley and Thyme
1 unit
Lemon
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
6 tbsp
Sour Cream
(Contains Milk)
1 tbsp
Garlic Puree
56 g
Red Onion
Not included in your delivery
2.5 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F and wash and dry all produce. Cut potatoes into 1/4-inch wedges. Add potatoes and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven until golden-brown, 21-23 min.
While potatoes roast, peel, then cut half the onion into 1/4-inch slices (whole onion for 4 ppl). Roughly chop parsley. Strip 1/2 tbsp thyme leaves (dbl for 4 ppl) from stems. Trim green beans, then cut in half. Zest, then juice half the lemon. Cut remaining lemon into wedges.
Pat salmon dry with paper towels, then sprinkle with thyme. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then salmon. Cook until golden-brown and cooked through, 2-3 min per side.
While salmon cooks, heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions and green beans. Cook, stirring occasionally, until green beans are tender-crisp, 3-4 min. Add half the garlic puree. Cook, stirring often, until fragrant, 1 min. Remove pot from heat. Add parsley. Season with salt and pepper, then stir to combine.
While green beans cook, add mayo, sour cream, lemon juice, remaining garlic puree and 1 tsp lemon zest (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.
Divide potatoes, green beans and salmon between plates. Serve lemony dip alongside. Squeeze over a lemon wedge, if desired.
