Roasted Salmon with Crispy Dill Potatoes and Garlicky Green Beans

This roasted salmon dinner keeps things simple but still feels complete: tender skin-on salmon fillets, crisp-edged Yukon Gold potato rounds and a warm vegetable side of green beans, grape tomatoes, garlic, butter and dill.

The method is straightforward for a weeknight. Blanch the beans, boil and crisp the potatoes, roast the salmon at high heat, then bring everything together on the plate with fresh dill for a bright finish.

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Ingredients

4 ounce Heirloom Grape TomatoesView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

10 ounce Skin-On Salmon FilletsView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Preheat the oven to 425°F. Fill a large pot with water, add a pinch of salt and bring to a boil. Halve the tomatoes lengthwise, thinly slice the garlic, pick the dill fronds from the stems and finely chop them and slice the potatoes into 1/2-inch-thick rounds.
2. When the water is boiling, add the green beans and cook just until bright green, 1 to 2 minutes. Use a slotted spoon to transfer them to a strainer, keeping the pot of boiling water on the stove. Rinse the beans under cold water. Add the potato rounds to the same pot and boil until easily pierced with a knife, 12 to 15 minutes. Drain and let cool slightly.
3. Meanwhile, melt the butter in a large pan over medium heat. Add the tomatoes and season with salt and pepper. Cook, tossing, until slightly softened, 2 to 3 minutes. Add the green beans and garlic and cook, tossing, until tender, 2 to 3 minutes more. Stir in half the dill, then season again with salt and pepper. Transfer the vegetables to a plate or bowl and cover to keep warm.
4. Place the salmon skin-side down on a lightly oiled baking sheet. Drizzle with olive oil and season with salt and pepper. Roast until cooked to your desired doneness, 8 to 10 minutes.
5. Once the potatoes are cool enough to handle, transfer them to a cutting board and lightly crush each round with the back of a knife. Heat a drizzle of olive oil in the same pan used for the vegetables over medium-high heat. Add the potatoes and cook until browned, 2 to 3 minutes per side, working in batches if needed. Sprinkle with the remaining dill and season with salt and pepper.
6. Divide the roasted salmon, dill potatoes, green beans and tomatoes between plates and serve warm.

Recipe Tips

FAQ

What temperature should I use to roast the salmon?

Roast the salmon at 425°F, skin-side down on a lightly oiled baking sheet.

How long does the salmon take in the oven?

The salmon roasts for 8 to 10 minutes, depending on your desired doneness.

Can I cook the potatoes without crushing them?

The recipe calls for lightly crushing the boiled potato rounds before pan-crisping them, which helps create browned edges.

Why are the green beans rinsed under cold water?

After a quick 1- to 2-minute blanch, cold water stops the cooking so the beans stay bright before they are finished in the pan with tomatoes, garlic, butter and dill.