Simple Salmon Supper

with Rosemary Potatoes and Green Beans

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Instructions

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1 Roast potatoes

Preheat the oven to 200°C/180°C fan. Roughly chop the rosemary. Rinse the potatoes and chop them (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 in the oven for 30 min or until golden and crisp.

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2 Prep creme fraiche

Meanwhile, chop the chives as finely as possible. Slice the lemon into wedges. Add the sour cream, chopped chives and the juice from half of the lemon to a bowl. Season with salt and pepper and give everything a good mix up. Set aside.

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3 Fry salmon

Portion the salmon. Slice each salmon portion into butterflies: Use a sharp knife and make a deep incision along each salmon piece. The incision should reach the skin of the salmon without slicing through it. Finally turn the salmon pieces out as though opening a book. Heat a pan over a medium heat with the oil and butter. Add the salmon and cook for 3 min on either side until cooked through.

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4 Boil green beans

Wash and trim the green beans. Cook the green beans in a pot of salted boiling water for 3-4 min or until tender. Drain once cooked.

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5 Serve

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

Tips for fussy eaters

Keep the rosemary sprigs whole rather than chopping them up - it'll make fishing them out later on infinitely easier.

Pro 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.

Familiar flavours such as rosemary and lemon take humble ingredients like salmon and potatoes to the next level.

Cooking Time: 30 min

Cals 748 · Prot 46 · Carbs 55 · Fat 36

Gluten-Free

Ingredients

Number of people

Salmon and Cream

Skin-on salmon fillet 350 Grams
Fresh chives 15 Grams
Lemon 1 Piece
Sour cream 60 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Olive oil 1 Tbsp
Salted butter 20 Grams
Green beans 150 Grams

Potatoes

Fresh rosemary 10 Grams
Potatoes 600 Grams
Vegetable oil 1 Tbsp
Salt 1 Tsp

Familiar flavours such as rosemary and lemon take humble ingredients like salmon and potatoes to the next level.

Cooking Time: 30 min

Cals 748 · Prot 46 · Carbs 55 · Fat 36

Gluten-Free

Instructions

photo

1 Roast potatoes

Preheat the oven to 200°C/180°C fan. Roughly chop the rosemary. Rinse the potatoes and chop them (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 in the oven for 30 min or until golden and crisp.

photo

2 Prep creme fraiche

Meanwhile, chop the chives as finely as possible. Slice the lemon into wedges. Add the sour cream, chopped chives and the juice from half of the lemon to a bowl. Season with salt and pepper and give everything a good mix up. Set aside.

photo

3 Fry salmon

Portion the salmon. Slice each salmon portion into butterflies: Use a sharp knife and make a deep incision along each salmon piece. The incision should reach the skin of the salmon without slicing through it. Finally turn the salmon pieces out as though opening a book. Heat a pan over a medium heat with the oil and butter. Add the salmon and cook for 3 min on either side until cooked through.

photo

4 Boil green beans

Wash and trim the green beans. Cook the green beans in a pot of salted boiling water for 3-4 min or until tender. Drain once cooked.

photo

5 Serve

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

Tips for fussy eaters

Keep the rosemary sprigs whole rather than chopping them up - it'll make fishing them out later on infinitely easier.

Pro 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.

Ingredients

Number of people

Salmon and Cream

Skin-on salmon fillet 350 Grams
Fresh chives 15 Grams
Lemon 1 Piece
Sour cream 60 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Olive oil 1 Tbsp
Salted butter 20 Grams
Green beans 150 Grams

Potatoes

Fresh rosemary 10 Grams
Potatoes 600 Grams
Vegetable oil 1 Tbsp
Salt 1 Tsp
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