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.
Cals 715 · Prot 47 · Carbs 57 · Fat 36
Family Friendly
40 min
Familiar flavours such as rosemary and lemon take humble ingredients like green beans and potatoes to the next level.
Cals 715 · Prot 47 · Carbs 57 · Fat 36
Family Friendly
Ingredients
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) | 2986 / 715 |
| Fats (g) | 36.4 |
| of which saturated (g) | 12.3 |
| Carbohydrates (g) | 57 |
| of which sugars (g) | 12.5 |
| Fibers (g) | 12.8 |
| Proteins (g) | 47.1 |
| Salt (g) | 0.5 |
*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
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.
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.
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.
- 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.
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.
5 Serve
- Serve the Simple Salmon Supper with Rosemary Potatoes and Green Beans.
- Serve the yogurt sauce on the side.
- Garnish with any remaining lemon wedges.
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