Roasted Salmon
with Burst Cherry Tomatoes & Green Beans
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.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
2 fillet
Skin-on Salmon
(ContainsFish)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
(ContainsMilk)1.5 tablespoon
Olive Oil
unit
Salt
unit
Pepper
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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.
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.
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.
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. 
Once the potatoes are done, slice into 1⁄2 inch rounds and crush with the side of your knife.
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.