HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconClassic Roasted Salmon
Classic Roasted Salmon

Classic Roasted Salmon

with Crispy Potato Rounds and Dilled Veggies

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When we want a meal that’s satisfying but still full of wholesome ingredients that we can feel good about, we turn to salmon. The fish is not only nice, firm, and meaty, it’s packed with heart-healthy omega-3s. Add some thoughtfully chosen veggies to the side (we’ve opted for green beans and tomatoes this time), along with a smattering of fresh herbs for pizazz, and you’ve got the perfect equation for keeping it hale and hearty during the weeknight hustle and bustle.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

4 ounce

Heirloom Grape Tomatoes

2 clove


¼ ounce


12 ounce

Yukon Gold Potatoes

6 ounce

Green Beans

10 ounce

Skin-On Salmon Fillets


Not included in your delivery

1 tablespoon



1 tablespoon

Olive Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2343 kJ
Calories560 kcal
Fat32 g
Saturated Fat7 g
Carbohydrate36 g
Sugar6 g
Dietary Fiber7 g
Protein35 g
Cholesterol120 mg
Sodium125 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
Slotted Spoon
Large Pan
Baking Sheet
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Preheat oven to 425 degrees. Fill a large pot with water and a pinch of salt and bring to a boil. Halve tomatoes lengthwise. Thinly slice garlic. Pick dill fronds from stems and finely chop. Slice potatoes into ½-inch-thick rounds.


Once water is boiling, add green beans to pot. Let boil until they turn bright green, 1-2 minutes. Remove from pot with a slotted spoon and transfer to a strainer, keeping pot of boiling water on stove. Rinse green beans under cold water. Add potatoes to same pot and boil until easily pierced by a knife, 12-15 minutes, then drain and let cool slightly.


Meanwhile, melt 1 TBSP butter in a large pan over medium heat. Add tomatoes and season with salt and pepper. Cook, tossing, until slightly wilted, 2-3 minutes. Add green beans and garlic. Cook, tossing, until tender, 2-3 minutes. Stir in half the dill. Season with salt and pepper. Remove from pan and set aside, covered, to keep warm.


Place salmon skin-side down on a lightly oiled baking sheet. Sprinkle with a drizzle of olive oil. Season with salt and pepper. Roast in oven to desired doneness, 8-10 minutes.


Once potatoes are done and cool enough to touch, transfer to a cutting board and lightly crush each round with the back of your knife. Heat a drizzle of olive oil in pan used for veggies over medium-high heat. Add potatoes and cook until browned, 2-3 minutes per side. (TIP: Work in batches if you can’t fit them all.) Sprinkle with remaining dill. Season with salt and pepper.


Divide green beans, tomatoes, salmon, and potatoes between plates and serve.