---
title: Classic Roasted Salmon
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/classic-roasted-salmon-59ce4c827901f9567d137723
servings: 2
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: Easy
allergens:
  - Fish
  - Milk
tags:
  - Gluten Free
  - Quick
  - Dinner
rating: 4.0
rating_count: 3200
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Heart-healthy omega-3s with wholesome, fresh ingredients
  - theme: Ease of prep
    text: Simple weeknight meal that comes together quickly
image: "https://images.recipes.furrysalamander.com/classic-roasted-salmon.avif"
---
Wash and dry all produce. Preheat oven to 425 degrees. Fill a #large pot{} with water and a pinch of salt and bring to a boil. Halve @heirloom grape tomatoes{1%cup} lengthwise. Thinly slice @garlic{2%cloves}. Pick @dill{1%bunch} fronds from stems and finely chop. Slice @yukon gold potatoes{2%unit} into ½-inch-thick rounds.

Once water is boiling, add @green beans{1%lb} to pot. Let boil until they turn bright green ~{1-2%minutes}. Remove from pot with a slotted spoon and transfer to a strainer, keeping pot of boiling water on stove. Rinse green beans under cold water. Add yukon gold potatoes to same pot and boil until easily pierced by a knife ~{12-15%minutes}, then drain and let cool slightly.

Meanwhile, melt @butter{1%tbsp} in a #large pan{} over medium heat. Add heirloom grape tomatoes and season with salt and pepper. Cook, tossing, until slightly wilted ~{2-3%minutes}. Add green beans and garlic. Cook, tossing, until tender ~{2-3%minutes}. Stir in half the dill. Season with salt and pepper. Remove from pan and set aside, covered, to keep warm.

Place @skin-on salmon fillets{2%fillets} skin-side down on a lightly oiled #baking sheet{}. Sprinkle with a drizzle of @olive oil{2%tbsp}. Season with salt and pepper. Roast in oven to desired doneness ~{8-10%minutes}.

Once potatoes are done and cool enough to touch, transfer to a cutting board and lightly crush each round with the back of your knife. Heat a drizzle of olive oil in pan used for veggies over medium-high heat. Add potatoes and cook until browned ~{2-3%minutes} per side. Work in batches if needed. Sprinkle with remaining dill. Season with salt and pepper.

Divide green beans, heirloom grape tomatoes, skin-on salmon fillets, and yukon gold potatoes between plates and serve.