Simple Salmon Supper

with Rosemary Potatoes and Green Beans
Familiar flavours such as rosemary and lemon take humble ingredients like green beans and potatoes to the next level.
1,416 Reviews
Cals 716 · Prot 47 · Carbs 57 · Fat 37
Family Friendly
Try Hello Chef Now
40 min
Simple Salmon Supper with Rosemary Potatoes and Green Beans
Familiar flavours such as rosemary and lemon take humble ingredients like green beans and potatoes to the next level.
1,416 Reviews
Cals 716 · Prot 47 · Carbs 57 · Fat 37
Family Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Salmon
Skin-on salmon fillet 6*
350 Grams
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Potatoes
Fresh rosemary
10 Grams
Potatoes
600 Grams
Vegetable oil
1 Tbsp
Salt
1 Tsp
To serve
Fresh parsley
15 Grams
Lemon
1 Piece
Natural yogurt 4*
170 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Green beans
150 Grams
Butter 4*
20 Grams

Allergens

*6 Fish, *4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) 2993 / 716
Fats (g) 36.5
of which saturated (g) 11.8
Carbohydrates (g) 57
of which sugars (g) 12.5
Fibers (g) 12.8
Proteins (g) 47.1
Salt (g) 0.4
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Roast potatoes

1 Roast potatoes

Preheat the oven to 200°C/180°C fan. Strip the rosemary from its stem and finely chop it. Chop the potatoes (skins on) into small cubes. Add them to a large baking tray with the rosemary, a drizzle of vegetable oil and a generous pinch of salt. Toss until the potatoes are fully coated. Roast for 30 min or until golden and crisp.
Prep yogurt

2 Prep yogurt

Meanwhile, finely chop the parsley. Slice the lemon into wedges. Add the natural yogurt, parsley and a squeeze of lemon to a bowl. Season with salt and pepper and give everything a good mix up. Set aside.
Tip! Zest the lemon before chopping it into wedges. Add it to the buttery green beans when serving for a pop of flavour.
Fry salmon

3 Fry salmon

Once the potatoes have been roasting for 15 min, portion the salmon. Heat a non-stick pan over a medium heat with a drizzle of oil. Once hot, add the salmon, skin-side down and cook for 5-6 min or until very crispy. Flip the salmon and cook for 2-3 min further.
Tip! Cook your salmon for a couple of min less for a medium finish. Keeping it slightly pink inside will ensure it doesn't dry out.
Boil green beans

4 Boil green beans

Meanwhile, trim the green beans. Cook them in a pot of salted boiling water for 3-4 min or until tender. Drain once cooked. Return the green beans to the pot with the butter and toss.
Serve

5 Serve

Serve the salmon over the rosemary potatoes with the yogurt sauce and the green beans to the side. Garnish with any remaining lemon wedges.
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