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Crispy salmon with roasted potatoes, steamed greens & lemon dill drizzle recipe

Crispy salmon with roasted potatoes, steamed greens & lemon dill drizzle

Prep Time: 5 minutes
Cook Time: 22 minutes
Total Time: 25 minutes
Servings 4 people
Appliance/Function:

Equipment

  • 1 Oven tray
  • Baking paper
  • 1 Steamer pot
  • 1 Small bowl
  • 1 Large frypan

Ingredients

Potatoes

  • 600 g potatoes
  • 1 tbsp olive oil

Lemon dill

  • 1 bunch dill
  • 1 lemon
  • 1 tbsp olive oil

Greens

  • 2 cloves garlic
  • 1 broccoli or broccolini
  • 1 cup frozen green beans
  • 1 tbsp olive oil

Salmon

  • 1 tbsp olive oil
  • 4 salmon fillets boneless, skin on

Instructions

Before you start

  • Preheat the oven to 220℃, fan-forced. Line an oven tray with baking paper. Bring a steamer pot of hot tap water to the boil.

Roast potatoes

  • Dice the unpeeled 600 g potatoes into 1.5cm-thick chunks. Put the potato on the lined tray, in a single layer, drizzle with 1 tbsp olive oil and toss to coat. Roast, turning halfway, for 22 minutes or until golden.

Make lemon dill drizzle

  • Meanwhile, finely chop 1 bunch dill, including the stems. Finely grate the zest of half 1 lemon, then cut the half into wedges. Combine the dill, lemon zest, a pinch of salt and 1 tbsp olive oil in a small bowl.

Prep veggies

  • Peel and mince 2 cloves garlic. Trim 1 broccoli into florets and halve any thicker stems lengthwise.

Cook salmon

  • Once the potato has been roasting for 20 minutes, heat 1 tbsp olive oil in a large frypan over high heat. Cook 4 salmon fillets, skin-side down, for 3 minutes or until the skin is crisp and golden. Reduce the heat to medium, turn and cook, flesh-side down, for a further 2-3 minutes until just cooked, or cooked to your liking. Remove from the pan.

Cook greens

  • While the salmon is cooking, cook 1 cup frozen green beans and broccoli in the steamer pot of boiling water for 8 minutes or until tender. Drain the water from the pot and then add the greens in and return to high heat. Add the garlic and 1 tbsp olive oil and cook, tossing for 1 minute, until fragrant.

To serve

  • Divide the crispy salmon with roasted potatoes and steamed greens between plates. Spoon over the lemon dill drizzle and serve the lemon wedges on the side.

Nutrition

Calories: 494kcal | Carbohydrates: 41g | Protein: 42g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 94mg | Sodium: 137mg | Potassium: 2048mg | Fiber: 9g | Sugar: 5g | Calcium: 130mg | Iron: 4mg