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Seared Salmon & Roasted Potatoes
with Sautéed Green Beans & Cherry Tomatoes
40 minWellness at Blue Apron
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4 Servings
- Est. 555 Cals/serving
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Green beans are wonderful in their mellow, summery flavor and crisp texture. Here, as a side for seared salmon fillets and roasted potatoes, we’re sautéing our green beans, then finishing them—alongside cherry tomatoes and fresh thyme—in an incredibly flavorful reduction of red wine vinegar and butter. The butter enriches the tangy vinegar, resulting in a light sauce that puts this entire dish over the top.
Get Cooking
fresh
ingredients
Title
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4 Skin-On Salmon Fillets
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2 cloves Garlic
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1½ lbs Red Potatoes
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¾ lb Green Beans
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½ lb Cherry Tomatoes
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1 bunch Parsley
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1 bunch Thyme
- 2 Tbsps Butter
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2 Tbsps Red Wine Vinegar
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2 Tbsps Sliced Almonds
- 1 Shallot
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Preheat the oven to 475°F. Wash and dry the fresh produce. Quarter the potatoes. Pick the thyme and parsley leaves off the stems; discard the stems. Trim off and discard the stem ends of the green beans. Peel and thinly slice the garlic and shallot. Halve the cherry tomatoes.
2
Roast the potatoes:
Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt, pepper and half the thyme; toss to thoroughly coat. Arrange in a single, even layer and roast 26 to 28 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven and set aside in a warm place.
3
Start the vegetables:
While the potatoes roast, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the green beans in a single, even layer; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until slightly tender. Add the garlic and shallot; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until the garlic and shallot are softened and fragrant.
4
Finish the vegetables:
Add the cherry tomatoes, remaining thyme and ¼ cup of water to the pan of vegetables; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until the tomatoes have softened and the water has evaporated. Add the almonds, vinegar and half the butter; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined; season with salt and pepper to taste. Transfer to a bowl and set aside in a warm place. Wipe out the pan.
5
Cook the salmon:
While the potatoes continue to roast, pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. In the pan used to cook the vegetables, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fillets, skin sides down, and cook 3 to 5 minutes on the first side. Flip and add the remaining butter. Cook, occasionally tilting the pan and spooning the butter over the fillets, 2 to 4 minutes, or until cooked to your desired degree of doneness. Remove from heat.
6
Serve your dish:
Divide the roasted potatoes and finished vegetables between 4 plates. Top each with a cooked salmon fillet. Garnish with the parsley. Enjoy!
1
Prepare the ingredients:
Preheat the oven to 475°F. Wash and dry the fresh produce. Quarter the potatoes. Pick the thyme and parsley leaves off the stems; discard the stems. Trim off and discard the stem ends of the green beans. Peel and thinly slice the garlic and shallot. Halve the cherry tomatoes.
2
Roast the potatoes:
Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt, pepper and half the thyme; toss to thoroughly coat. Arrange in a single, even layer and roast 26 to 28 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven and set aside in a warm place.
3
Start the vegetables:
While the potatoes roast, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the green beans in a single, even layer; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until slightly tender. Add the garlic and shallot; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until the garlic and shallot are softened and fragrant.
4
Finish the vegetables:
Add the cherry tomatoes, remaining thyme and ¼ cup of water to the pan of vegetables; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until the tomatoes have softened and the water has evaporated. Add the almonds, vinegar and half the butter; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined; season with salt and pepper to taste. Transfer to a bowl and set aside in a warm place. Wipe out the pan.
5
Cook the salmon:
While the potatoes continue to roast, pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. In the pan used to cook the vegetables, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fillets, skin sides down, and cook 3 to 5 minutes on the first side. Flip and add the remaining butter. Cook, occasionally tilting the pan and spooning the butter over the fillets, 2 to 4 minutes, or until cooked to your desired degree of doneness. Remove from heat.
6
Serve your dish:
Divide the roasted potatoes and finished vegetables between 4 plates. Top each with a cooked salmon fillet. Garnish with the parsley. Enjoy!
Tips from Home Chefs
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