Seared Salmon & Roasted Potatoes with Sautéed Green Beans & Cherry Tomatoes

Seared Salmon & Roasted Potatoes

with Sautéed Green Beans & Cherry Tomatoes

40 MIN
4 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

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.

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  • Nutrition
    PER SERVING
  • Calories
    555 Cals (est.)
fresh
ingredients
Seared Salmon & Roasted Potatoes with Sautéed Green Beans & Cherry Tomatoes
Title
  • 4 Skin-On Salmon Fillets
  • 2 cloves Garlic
  • 1½ lbs Red Potatoes
  • ¾ lb Green Beans
  • ½ lb Cherry Tomatoes
  • 1 bunch Parsley
  • 1 bunch Thyme
  • 2 Tbsps Butter
  • 2 Tbsps Red Wine Vinegar
  • 2 Tbsps Sliced Almonds
  • 1 Shallot
time-saving
tips & techniques
Butter
How To: Peel Garlic
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
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.

Roast the potatoes:
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.

Start the vegetables:
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.

Finish the vegetables:
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.

Cook the salmon:
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.

Serve your dish:
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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Seared Salmon & Roasted Potatoes

Prepare the ingredients:
How To: Peel Garlic
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.

Roast the potatoes:
Quarter-Sheet Pan
Start the vegetables:
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.

Finish the vegetables:
Cook the salmon:
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!

Serve your dish:
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