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
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
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
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. 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.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
Reduced Sodium
These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.
Vegan
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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.
See Plans
  • 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

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:
Browse Steps
1 of 6