Roasted Salmon with Burst Cherry Tomatoes and Green Beans

This roasted salmon dish is a celebration of simple, fresh ingredients. The salmon is seasoned and roasted until flaky, while the cherry tomatoes burst in the pan with garlic and green beans. Served alongside crispy crushed potatoes, this meal is both satisfying and elegant.

Perfect for a weeknight dinner, this recipe comes together quickly. The potatoes are boiled until tender, then pan-fried to golden perfection. The green beans add a pop of color and crunch and the burst tomatoes create a light, flavorful sauce.

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Ingredients

2 fillet Skin-on SalmonView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

4 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 bunch Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 bunch ParsleyView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 400°F. Bring a large pot of salted water to a boil. Halve the grape tomatoes, thinly slice the garlic and finely chop the parsley. Trim the ends of the green beans.
2. Blanch the green beans by adding them to the boiling water for 1-2 minutes, then remove and set aside, reserving the water. Add the potatoes to the boiling water and cook for 15-20 minutes until easily pierced with a knife.
3. Meanwhile, drizzle each salmon fillet with 1 teaspoon olive oil and season with salt and pepper on both sides. Place skin-side down on a baking sheet and roast for 8-10 minutes, until the fish flakes easily with a fork and is slightly opaque in the center. Drain the potatoes and set aside.
4. In a large skillet, heat 1 tablespoon butter over medium heat. Add the tomatoes and season with salt and pepper. Cook for about 2 minutes until they start to burst. Add the green beans and cook, tossing, for 1-2 minutes until crisp-tender. Stir in the garlic and half the parsley, cook for 30 seconds until fragrant. Remove from heat and set aside.
5. Once the potatoes are cool enough to handle, slice them into 1/2-inch rounds and gently crush each round with the side of a knife.
6. In the same skillet, heat 1 tablespoon olive oil over medium heat. Add the crushed potatoes and cook for about 3 minutes per side until golden brown and crispy. Sprinkle with the remaining parsley and season with salt and pepper. Serve the salmon alongside the potatoes and tomato-green bean mixture.

Recipe Tips

FAQ

Can I use frozen salmon?

Yes, but thaw it completely in the refrigerator overnight and pat dry before seasoning.

Can I make this dish dairy-free?

Absolutely. Substitute the butter with olive oil or a dairy-free alternative.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave.