with Crispy Potatoes, Burst Tomatoes and Green Beans
Ingredients: Yellow potato • Salmon fillets • Green beans • Baby tomatoes • Garlic puree (garlic, water, soybean oil, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Dill-garlic spice blend (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide) (sulphites).
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Salmon Fillets, skin-on
250 g
Yellow Potato
350 g
Green Beans
170 g
Baby Tomatoes
113 g
Garlic Puree
1 tbsp
Dill-Garlic Spice Blend
4 g
Oil*
1.33 tbsp
Butter*
2 tbsp
Salt*
0.25 tsp
Pepper*
0.125 tsp
- Before starting, preheat the oven to 425°F.
Wash and dry all produce. - Remove any brown spots from potatoes, then cut into 1-inch pieces.
- To a large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings). Cover and bring to a boil over high.
- Once boiling, reduce heat to medium. Simmer uncovered for 10-12 min, until fork-tender.
- Drain and return potatoes to the same pot, off heat.
- Meanwhile, halve tomatoes.
- Trim green beans.
- Pat salmon dry with paper towels.
- On a parchment-lined baking sheet, arrange salmon, skin-side down.
- Season with salt, pepper and half the Dill-Garlic Spice Blend. Drizzle 1 tsp (2 tsp) oil over top.
- Roast in the middle of the oven for 7-10 min until cooked through.**
- Meanwhile, heat a large non-stick pan over medium.
- When hot, add green beans and 3 tbsp (6 tbsp) water. Cook for 3-4 min, stirring occasionally, until water is absorbed and green beans are tender-crisp.
- Add 1 tbsp (2 tbsp) butter, tomatoes and garlic puree. Cook for 3-4 min, stirring occasionally, until tomatoes start to soften and burst.
- Remove from heat. Stir in remaining Dill-Garlic Spice Blend, Season with salt and pepper. Transfer to a plate. Cover to keep warm.
- Carefully wipe the pan clean.
- Heat the same pan over high.
- When hot, add 1 tbsp oil and 1 tbsp butter. (NOTE: For 4 servings, cook in batches, using 1 tbsp oil and 1 tbsp butter per batch.)
- Add potatoes and press down with a spatula to lightly flatten. Cook for 2-3 min, until golden and crispy. Season with salt and peppper.
- Divide salmon, veggies and crispy potatoes between plates.
620
kcal
Calories
38
g
Fat
13
g
Saturated Fat
42
g
Carbohydrate
6
g
Sugar
6
g
Dietary Fiber
31
g
Protein
110
mg
Cholesterol
540
mg
Sodium
0.5
g
Trans Fat
1600
mg
Potassium
125
mg
Calcium
3.5
mg
Iron
