Sun-Dried Tomato Salmon
with Cheesy Garlic Potatoes, Roasted Tomatoes and Green Beans
Make a meal that's truly special with this lightly indulgent and luxurious Sun-Dried Tomato Salmon.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
25 grams
Sun-Dried Tomato Paste
32 grams
Mayonnaise
(Contains Egg, Mustard)
2 unit(s)
Garlic Clove
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
2 unit(s)
Salmon Fillets
(Contains Fish)
10 grams
Breadcrumbs
(Contains Cereals containing gluten)
125 grams
Baby Plum Tomatoes
150 grams
Green Beans
15 grams
Toasted Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
Not included in your delivery
2 tbsp
Olive Oil for the Dressing
10 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks (no need to peel).
Pop the potatoes onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins.
Meanwhile, in a small bowl, combine the sun-dried tomato paste and mayonnaise. Set aside.
Peel and grate the garlic (or use a garlic press).
In another small bowl, combine the garlic, hard Italian style cheese and olive oil for the dressing (see pantry for amount). Set aside your cheesy dressing for the potatoes later.
Lay the salmon fillets, skin-side down, onto a lined baking tray. Season with salt and pepper.
Using the back of a spoon, spread a little sun-dried tomato mayo over the top of each salmon fillet (reserving most for later), then press the breadcrumbs on top. Drizzle with oil and set aside. IMPORTANT: Wash your hands and equipment after handling raw fish.
Halve the tomatoes and pop them onto a piece of foil with a drizzle of oil, then season with salt and pepper. Fold the foil, sealing on all sides to create a parcel, then place it on the salmon baking tray.
When the potatoes have 10-15 mins left, remove them from the oven.
Drizzle with the cheesy dressing, then toss to coat. Roast on the middle shelf for the remaining 10-15 mins until crispy and golden.
At the same time, put the salmon tray on the top shelf to bake until the salmon is cooked through and the tomatoes have softened, 10-15 mins. IMPORTANT: The salmon is cooked when opaque in the middle.
While everything roasts, boil a half-full kettle. Trim the green beans.
Pour the boiled water into a saucepan with 1/2 tsp salt on high heat. Add the beans and cook until tender, 4-6 mins, then drain in a colander.
Add the butter (see pantry for amount) to the (now empty) pan on low heat. Season with salt and pepper.
Once the butter has melted, remove from the heat. Add the cooked green beans to the pan and toss to coat.
When everything's ready, transfer the salmon to your plates. Share out the roast potatoes, making sure to scrape up any crispy cheese from the baking tray.
Serve the buttery green beans and roasted tomatoes alongside your salmon and finish with a dollop of the remaining sun-dried tomato mayo.
Sprinkle over the flaked almonds to finish.
Enjoy!
