Salmon and Hand-cut Rosemary Chips
with garlicky green beans
A recipe conveniently customised just to your liking.
Tags:
Family Friendly
•Calorie Smart
Allergens:
Fish
The quantities provided above are averages only.
Total45 minutes
Cooking Time35 minutes
DifficultyMedium
Ingredients
Serving amount
1 unit(s)
Rosemary
600 grams
Potatoes
2 unit(s)
Garlic
150 grams
Green Beans
200 grams
Salmon
(Contains: Fish)
Not included in your delivery
1 tbsp
Butter
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)2387 kJ
Energy (kcal)571 kcal
Fat22.3 g
of which saturates8.4 g
Carbohydrate66.8 g
of which sugars5.6 g
Dietary Fiber10.4 g
Protein27.9 g
Cholesterol80 mg
Salt0.1 g
Potassium1243.6 mg
Calcium70.3 mg
Iron1.1 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Baking Sheet with Baking Paper
•Aluminum Foil
•Pan with Lid
Cooking steps
1
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Pick the rosemary leaves from their stalks and roughly chop (discard the stalks).
- Chop the potatoes lengthways into 1cm slices then into 1cm wide chips (no need to peel).
- Pop onto a large (lined) baking tray. Toss with salt, pepper, half the rosemary and a drizzle of oil. Spread out in a single layer.
- Roast on the top shelf until golden, 25-30 mins. Turn the tray halfway through.
2
- Meanwhile, peel the garlic cloves.
- Pop half into a small piece of foil with a good glug of oil and scrunch to enclose.
- Add the garlic parcel to the tray with the chips for 10-12 mins of cooking time then remove.
- Meanwhile, grate the remaining garlic (or use a garlic press).
3
- Trim the green beans.
- Place a pan over medium-high heat with a drizzle of oil.
- Once the pan is hot, add the green beans and fry until starting to char, 2-3 mins.
- Stir in the grated garlic, lower the heat to medium and cook for 1 min.
- Add a splash of water and immediately cover with a lid or some foil. Cook until tender, 4-5 mins. Remove from the pan and cover to keep warm.
4
- Once the garlic from the oven has cooled, add it to a small bowl along with 1 tbsp butter (per 2P) and remaining rosemary.
- Mash everything with a fork.
- Season with salt and pepper, mix to combine and set aside.
- Season the salmon with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw fish.
5
- Return the pan to high heat with a drizzle of oil.
- Once hot, place the salmon skin-side down and cook for 4-5 mins, then turn and cook for 3-4 mins on the other side, until cooked through. IMPORTANT: Fish is cooked when opaque in the middle.
- In the final 1 min of cooking add the garlic butter and use a spoon to baste the fish.
- Transfer from the pan, cover and allow to rest.
6
- Thinly slice the salmon then plate up.
- Serve the potatoes and garlicky green beans alongside.
- Drizzle any buttery juices over the salmon.
