Classic Roasted Salmon
with Crispy Potato Rounds and Dilled Veggies
- Fish
- Milk
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.
Ingredients
4 ounce
Heirloom Grape Tomatoes
2 clove
Garlic
¼ ounce
Dill
12 ounce
Yukon Gold Potatoes
6 ounce
Green Beans
10 ounce
Skin-On Salmon Fillets
(Contains: Fish)
Not included in your delivery
1 tablespoon
Butter
(Contains: Milk)
1 tablespoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
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.
