Tray-Baked Salmon with Olives, Green beans, Anchovies and Tomatoes

Serves 4


200g green beans

20 small cherry tomatoes

1-2 good handfuls of black olives

2 tables spoons of extra virgin olive oil

Salt and pepper

4 thick salmon fillets

2 lemons

1 handful fresh basil

12 anchovy fillets


First top and tail the green beans, blanch them until tender in boiling water and drain. Put in a bowl with the cherry tomatoes and the stoned olives. Toss in the olive oil and a pinch of salt and pepper.

Give the salmon fillets a quick wash under the tap and pat dry with kitchen paper. Squeeze the juice of ½ lemon over the fillets, on both sides, then season both sides with salt and pepper and drizzle a little olive oil over the top. Preheat the oven and a roasting tray at 220 degrees centigrade or 450 degrees Fahrenheit or gas mark 7 . Put the salmon fillets at one end of the roasting tray. Toss the basil into the green beans, olives and tomatoes and place this mixture at the other end of the tray. Lay the anchovies over the green beans. Roast in the preheated oven for 10 minutes, then remove from the oven and serve with lemon quarters.

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