As a food blogger and recipe creator, I rarely eat the same meal twice. In fact, once I make something, it’s usually crossed of my list of “things to make” and I never make it again. Well, that is unless it is really, really good. Like so good I clear my plate in less than 2 minutes and immediately look to my husbands plate to poach the remainder of his dinner. Well, friends, I have a secret. This Hello Fresh inspired salmon dish with new potatoes? It’s one of those dishes.
And surprise, I didn’t even pretend to come up with the recipe or the preparation time. In fact, I didn’t even buy the ingredients.
No, I don’t have superpowers that allow me to blink and have such a delicious dish appear in front of me. Instead, I had the help of the amazing people at Hello Fresh. Which if you peer slightly over to the right, you will see they are also an October sponsor! So, be sure to check them out on Facebook and Twitter, and enter code Nutrition30 at check out to get 30% off your first box!
Honestly, CSAs aside, I don’t usually flock to home food delivery. For one, I like to create new recipes with things I buy. And two, I always assume the food is going to be sup-par. Seriously guys, Hello Fresh completely blew me away. As soon as I got the package and unloaded the salmon recipe & ingredients, I was shocked at how fresh, crisp and beautiful they were!
The tomatoes were plump and juicy, the green beans crisp and crunchy and the salmon an absolute gorgeous shade of pinky orange with perfect marbling. What I really love about Hello Fresh is that they include EVERYTHING in your box (including a picture step by step instruction brochure which you can see in the above photo on the left). And I don’t just mean “here’s the main stuff, you provide salt, broth and oil”. They include everything you need, soup to nuts, including packages of salt, pepper and a bit of olive oil. All you need to make this stunning dish is a pan and then a fork to eat it.
When I was first talking to the lovely Sarah with the PR group who represents them, I was in awe and had a “why didn’t I think of that!” moment. This box is not necessarily meant for advanced cooks or budding chefs, but is perfect for people who work all day long but don’t want to eat out every night. Perfect for those people who crave a home cooked meal but have no idea where to start. This gives you the tools and the help to learn to cook while giving you access to super fresh food.
Pretty neat, right? The company started in NYC and is trying to branch out all over the world. If you’re a busy person with a demanding job or family life, I think it’s completely worth checking out. Plus, the amazing folks at Hello Fresh are offering my readers a 30% off discount! Just enter Nutrition30 at check-out! Plans start at just $69 a week for 3 meals, so it’s actually a really affordable idea since it includes EVERYTHING to make fabulously inspired dishes like chicken jalapeño stew and duck salad and, of course, this amazing salmon dish.
I wish I had this right now. Yes, I know it’s 8:30 am and eating salmon that early is often frowned upon. Well, nay-sayers, it’s just because you haven’t had THIS salmon. You’d want to eat it at 8:30 am too. So make it tonight for dinner. And invite me over. I’ll bring the wine!
Baked Salmon with Baby New Potatoes
Serves 2. Recipe provided by Hello Fresh.
Prep time: 10 minutes
Cook time: About 20 minutes
- 2 four – five ounce salmon fillets
- 5 baby new potatoes
- 4 ounces (1/2 cup) of green beans
- 2 cloves garlic
- 3.5 ounces (about 8) cherry tomatoes
- 1 tablespoon olive oil
- 1 1/2 tablespoon lemon juice
- 1/3 cup fresh basil
- Rock or sea salt
- 1/2 teaspoon olive oil
- Crushed black pepper
- Parmesan for garnish
- Heat a pot of water over medium high heat. Add a dash of salt to the water as it boils. Place potatoes into the water and let boil for about 15 minutes, or until soft.
- While potatoes boil, preheat oven to 425 degrees F. Line a cooking sheet with foil and lightly spray with nonstick cooking spray. Sprinkle each salmon fillet with pepper and rock salt. Place fillets on the foil. Drizzle with about 1 tablespoon of lemon juice. Bake on the top shelf for about 8 minutes for a moist, flaky salmon. If you like yours a little more well done, cook an addition 2 minutes.
- While salmon bakes, heat olive oil in a medium pan over medium-high heat. Add garlic and cook until fragrant, about 2 minutes. Reduce heat to medium and add in cherry tomatoes and rock salt. Heat until tomatoes have nicely softened up. Add in basil and cook just 1 – 2 minutes, or until slightly wilted. Remove from heat.
- Add green beans to the boiling water over the potatoes. Heat about 5 more minutes, or until green beans are soft with a bit of a crunch. Drain and drizzle beans with about 1/2 teaspoon olive oil and sprinkle with salt and pepper.
- Cut potatoes into fourths and season with lemon juice, salt and pepper. Serve salmon with the cherry basil compote on top with freshly grated Parmesan and enjoy!
Nutritional information per serving:
Fat: 15 grams
Carbohydrates: 30 grams
Fiber: 3.5 grams
Protein: 33 grams
Weight Watchers Points: 10