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American Recipes
Roasted Salmon

Roasted Salmon

with Crispy Potatoes, Burst Tomatoes, and Green Beans

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Rated 3.3 / 4out of 5732 ratings
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Healthy fats for the win! That’s our motto - and 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 of champions.

Tags:Gluten free

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

Preparation Time30 minutes
Cooking difficultyLevel 2
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Yukon Gold Potatoes

6 ounce

Green Beans

2 clove


¼ ounce


4 ounce

Heirloom Grape Tomatoes

12 ounce



Not included in your delivery



1 tablespoon





1 tablespoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2615 kJ
Calories625 kcal
Fat35 g
Saturated Fat8 g
Carbohydrate39 g
Sugar6 g
Dietary Fiber7 g
Protein42 g
Cholesterol96 mg
Sodium29 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 the oven to 425 degrees. Bring a large pot of water to a boil with a large pinch of salt. Halve the tomatoes. Thinly slice the garlic. Finely chop the dill. Trim the green beans. Slice the potatoes into ½-inch rounds.


Blanch the green beans and boil the potatoes: Add the green beans to the boiling water for 1-2 minutes, until crisp-tender. Remove with a slotted spoon, keeping the water boiling on the stove. Rinse the green beans under very cold water. Add the potatoes to the same boiling water. Cook 12-15 minutes, until fork-tender. Drain.

Sauté the tomatoes and green beans
Sauté the tomatoes and green beans

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

Cook the salmon
Cook the salmon

Meanwhile, place the salmon onto a lightly oiled baking sheet. Drizzle with olive oil. Season with salt and pepper. Place in the oven for 8-10 minutes, until just opaque in the center.

Crisp the potatoes
Crisp the potatoes

Once the potatoes are done, lightly crush each round with the side of your knife. Heat a drizzle of olive oil in the same pan over medium-high heat. Add the potatoes. Cook 2-3 minutes per side, until golden brown and crispy. Sprinkle the potatoes with the remaining dill. Season with salt and pepper.


Finish: Serve the roasted salmon with the green beans, tomatoes, and crispy potatoes on the side. Enjoy!