Roasted Salmon
with Crispy Potatoes, Burst Tomatoes and Green Beans
Salmon is delicious and filled with protein - one of the main reasons we're practically drooling over this luscious roasted salmon with pan-fried potatoes, juicy tomatoes, and crisp green beans. Talk about a dinner for champions.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Salmon Fillets, skinless
(Contains Salmon)
5 unit(s)
Yellow Potato
170 g
Green Beans
113 g
Baby Tomatoes
2 unit(s)
Garlic, cloves
7 g
Dill
Not included in your delivery
2 tbsp
Unsalted Butter*
Nutrition Values
Utensils
Cooking Steps
Wash and dry all produce.* Cut potatoes into 1-inch pieces. In a large pot, combine 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 heat to medium. Simmer, uncovered, until potatoes are fork-tender, 10-12 min. When potatoes are done, drain and return them to the same pot. Set aside.
Meanwhile, halve tomatoes. Peel, then mince or grate garlic. Finely chop 1 tbsp dill (dbl for 4 ppl). Cut stems off green beans, if needed. Pat salmon fillets dry with paper towel.
On a lightly oiled, foil-lined baking sheet, arrange salmon and drizzle each fillet with 1 tsp oil. Season with salt and pepper. Bake in middle of oven, until salmon is opaque in the centre and cooked through, 6-9 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-high heat. When pan is hot, add 1 tbsp butter (dbl for 4 ppl) and swirl pan to melt. Add beans, tomatoes and garlic. Cook, stirring occasionally, until tomatoes start to soften and burst, 4-5 min. Transfer 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 (dbl for 4 ppl) and 1 tbsp butter (dbl for 4 ppl) to the same pan. Add 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 crispy potatoes with salt and sprinkle with remaining dill. Divide roasted salmon, veggies and crispy potatoes between plates.
