Skip to main content
Roasted Salmon

Roasted Salmon

with Burst Cherry Tomatoes & Green Beans

Recipe Development Team
Recipe Development TeamPublished on January 28, 2015

We’re roasting rich and flavorful salmon to perfection. Serve it up with our favorite crispy crushed potatoes and garlicky tomatoes and green beans. This dish is bursting with flavor.

Tags:
Eat First
Gluten-free
Allergens:
Pesce
Milk

The quantities provided above are averages only.

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

Total Time35 minutes
Prep Time
DifficultyMedium

Ingredients

serving amount

2 fillet

Skin-on Salmon

12 ounce

Yukon Gold Potatoes

4 ounce

Green Beans

2 clove

Garlic

1 bunch

Grape Tomatoes

1 bunch

Parsley

Not included in your delivery

1 tablespoon

Butter

1.5 tablespoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values

/ per serving
Calories633 kcal
Energy (kJ)2648.5 kJ
Fat34 g
Carbohydrate41 g
Dietary Fiber7 g
Protein41 g
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.

Utensils

Pot
Baking Sheet
Pan
Knife

Instructions

1

Preheat the oven to 400 degrees. Bring a pot of water to a boil with a large pinch of salt. Halve the tomatoes. Thinly slice the garlic. Finely chop the parsley. Trim the ends of the green beans.

2

Blanch the green beans by adding them to the boiling water for a minute or two, then set aside, reserving the water. Add the potatoes to the boiling water and cook for 15-20 minutes, until easily pierced with a knife.

Roast the salmon
3

Meanwhile, drizzle each salmon fillet with 1 teaspoon olive oil and season with salt and pepper on each side. Place on a baking sheet, skin side-down, and roast for 8-10 minutes, until easily flakes with a fork and slightly opaque in the middle. Drain the potatoes and set aside.

Cook the tomatoes and green beans
4

Meanwhile, heat 1 tablespoon butter in a pan over medium heat. Add the tomatoes and season with salt and pepper. Cook for about 2 minutes, until slightly burst. Add the green beans and cook, tossing, for a minutes or two, until green beans are crisp-tender. Add the garlic and half the parsley and cook for 30 seconds, until fragrant. Set aside. 

Crush the potatoes
5

Once the potatoes are done, slice into 1⁄2 inch rounds and crush with the side of your knife.

Cook the potatoes
6

In the same pan you cooked the tomatoes in, heat 1 tablespoon oil in a pan over medium heat. Add the potatoes and cook for about 3 minutes on each side, until golden brown and crispy. Sprinkle with the remaining parsley and season with salt and pepper.

Meal right image

Explore Similar Recipes

Meal left image

More delicious recipes with similar ingredients

Bacon & Spinach Breakfast Biscuit Bombs

Bacon & Spinach Breakfast Biscuit Bombs

3x the delicious servings!
Big Batch Chicken Sausage Tortelloni "Lasagna"

Big Batch Chicken Sausage Tortelloni "Lasagna"

2x the delicious servings!
Zucchini & Tomato Flatbreads

Zucchini & Tomato Flatbreads

with Lemon Ricotta, Fresh Parsley, Honey & Chili Flakes
Spiced Lemon-Feta Chickpea Rice Bowls

Spiced Lemon-Feta Chickpea Rice Bowls

with Roasted Broccoli, Red Onion & Creamy Shawarma Sauce
Tomato-Herb Spaghetti with a Kick

Tomato-Herb Spaghetti with a Kick

plus Spinach & Toasted Garlic Panko
One-Pot Italian Vegetable Soup

One-Pot Italian Vegetable Soup

with Kale, Israeli Couscous & Garlic Bread
Kofta-Style Burgers

Kofta-Style Burgers

with Garlic Yogurt & Potato Wedges
Buttery Scallops & Parmesan Spaghetti

Buttery Scallops & Parmesan Spaghetti

with Asparagus & Lemon
Chicken with Creamy Pan Sauce

Chicken with Creamy Pan Sauce

plus Roasted Sweet Potato Couscous
Beef, Tomato, Spinach & Feta Panini

Beef, Tomato, Spinach & Feta Panini

with Lemon-Oregano Potato Wedges & Garlic Dijonnaise
Tangy Plum Dijon–Glazed Chicken

Tangy Plum Dijon–Glazed Chicken

with Thyme Roasted Root Vegetables & Cauliflower Rice
Chicken, Zucchini & Tomato Flatbreads

Chicken, Zucchini & Tomato Flatbreads

with Lemon Ricotta, Fresh Parsley, Honey & Chili Flakes
Lemon-Feta Chicken & Chickpea Rice Bowls

Lemon-Feta Chicken & Chickpea Rice Bowls

with Roasted Broccoli, Red Onion & Creamy Shawarma Sauce
Banh Mi-Style Turkey Meatball Bowls

Banh Mi-Style Turkey Meatball Bowls

with Pickled Veggie Salad, Chili Lime Mayo & Ginger Cauli Rice
Chicken & Tomato-Herb Spaghetti with a Kick

Chicken & Tomato-Herb Spaghetti with a Kick

plus Spinach & Toasted Garlic Panko
Spicy Beef Dan Dan Noodle Ramen

Spicy Beef Dan Dan Noodle Ramen

with Szechuan Spices, Sesame & Charred Cabbage
Chicken, Tomato, Spinach & Feta Panini

Chicken, Tomato, Spinach & Feta Panini

with Lemon-Oregano Potato Wedges & Garlic Dijonnaise
Shrimp & Tomato-Herb Spaghetti with a Kick

Shrimp & Tomato-Herb Spaghetti with a Kick

plus Spinach & Toasted Garlic Panko
Hot to Trot Tortelloni Marinara

Hot to Trot Tortelloni Marinara

with Peas & Herby Ricotta
Tortelloni with Peas & Bacon

Tortelloni with Peas & Bacon

in a Creamy Shallot Sauce