Roasted Salmon with Garlicky Tomatoes and Crushed Potatoes

Nutrition per serving

Calories496 kcal
Protein43.1 g
Carbs67.3 g
Fats7.7 g
Saturated Fat1.4 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat1.5 g
Sugars13.1 g
Fiber14.1 g
Sodium210 mg

Ingredients

Cherry Tomatoes
Parsley
Green Beans (snap beans)
New Potatoes
salmon, pink
Garlic
Preparations
1. Bring a pot of lightly salted water to boil.

2. Preheat the oven to 200 C (390 F)

3. Chop the tomatoes in half.

4. Peel/finely slice the garlic.

5. Finely chop the parsley.

6. Top and tail the green beans.

7. Chop the potatoes in half.

Cooking Instructions
1. Cook the green beans in the boiling water for a few minutes, then remove them with a slotted spoon and transfer them to a bowl of cold water.

2. Add the potatoes to the same boiling water and cook for about 15 minutes until tender. Once cooked, drain, return to the pot and set aside.

3. Evenly coat both sides of the salmon in ¼ tsp of olive oil and sprinkle over a pinch of salt and pepper. Place the salmon onto a baking tray skin-side down and roast in the oven for about 8 minutes until flaky/opaque.

4. While the fish is cooking, in a frying pan, heat ½ a tbsp of olive oil over medium heat. Add the tomatoes with a pinch of salt and pepper and cook for a few minutes until slightly wilted. Add the drained green beans and continue to cook for a minute before adding the garlic and continue to cook for 30 seconds. Transfer the mixture to a bowl and set aside.

5. Lightly crush the potatoes with a fork and heat ½ a tbsp of olive oil in the same frying pan over medium heat. Add the crushed potatoes and cook for a few minutes on each side until golden and crispy. Remove the pan from heat and season the potatoes with a pinch of salt and pepper and sprinkle over the remaining parsley.

6. Serve the fish with the crispy potatoes, green beans and tomatoes on the side.