Salmon with roasted new potatoes and green beans
Customer Favorite

Salmon with roasted new potatoes and green beans

Gluten-Free, Soy-Free

2 Servings, 560 Calories/Serving

25 – 35 Minutes

This fast and easy gluten-free dinner is inspired by the French classic salade niçoise, with omega-3 rich, pan-seared wild salmon fillets standing in for tuna.

In your bag

  • ½ pound new potatoes
  • 5 ounces green beans
  • 2 skin-on wild Yukon River salmon fillets (about 5 ounces each)
  • 1 lemon
  • 3 or 4 sprigs fresh mint
  • Sun Basket sherry vinaigrette base (sherry vinegar - whole grain mustard)
  • 2 or 3 red radishes
  • 2 ounces mixed greens
  • ¼ cup Greek yogurt

Chef's Tip

It’s common to trim both ends from green beans but not necessary. Chef Justine saves time (and food waste) by trimming only the tough stem ends where the beans were snapped off from the stalk. The tapered tips are tender enough to eat.

Nutrition per serving



Roast the potatoes and green beans

Heat the oven to 450°F.
  • Cut the potatoes in half lengthwise, then into ½-inch-wide wedges.
  • Trim the stem ends from the green beans.
On a sheet pan, toss the potatoes with 2 to 3 teaspoons oil and season with salt and pepper. Spread in an even layer and roast for 10 minutes. Add the green beans to the sheet pan, toss with the potatoes, and roast until the vegetables are lightly browned and tender, 8 to 10 minutes longer. Transfer to a plate to cool slightly.
While the potatoes and green beans roast, prepare the rest of the meal.


Prep and cook the salmon

  • Pat the salmon dry with a paper towel; season generously with salt and pepper.
In a medium frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the salmon, skin side down, and cook until the skin is browned and crisp, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes, depending on thickness.
While the salmon cooks, prepare the lemon-mint sauce and the sherry vinaigrette.


Make the lemon-mint sauce

  • Zest and juice the lemon, keeping the zest and juice separate.
  • Strip the mint leaves from the stems; finely chop the leaves.
In a small bowl, stir together the lemon zest, 1 to 2 tablespoons lemon juice, mint, and 2 teaspoons oil. Season to taste with salt and pepper.


Make the sherry vinaigrette

In another small bowl, stir together the sherry vinaigrette base and 2 tablespoons oil. Season to taste with salt and pepper.


Assemble the salad

  • Trim the ends from the radishes; thinly slice the radishes.
In a medium bowl, combine the mixed greens, radishes, potatoes, and green beans. Drizzle with half the sherry vinaigrette and toss to coat (set aside the remaining vinaigrette for serving). Season to taste with salt and pepper.



Transfer the salad to individual plates. Top with the salmon, dollop with the yogurt, and drizzle with the lemon-mint sauce. Serve the remaining vinaigrette on the side.

Protein: 42g (84% DV), Fiber: 6g (24% DV), Total Fat: 31g (48% DV), Monounsaturated Fat: 22g, Polyunsaturated Fat: 4g, Saturated Fat: 4.5g (23% DV), Cholesterol: 60mg (20% DV), Sodium: 710mg (30% DV), Carbohydrates: 30g (10% DV), Total Sugars: 7g, Added Sugars: 0g (0% DV).
Contains: Milk, Fish