Salmon is such a convenient fish to cook.
Most adults and kids like it, it takes almost no time to cook, and it needs little more than a sprinkle of salt to get it up and going.
This particular recipe I have been making for years, and is a definite family favorite.Putting aside Jamie Oliver’s bash-smash-throw-and-mash way or cooking, he really comes up with keeper recipes.
From The Naked Chef.
300g green beans
20 cherry tomatoes
1 handful black olives
1 handful fresh basil leaves
12 anchovy fillets (optional, I omitted)
2 Tbsp olive oil
salt & pepper
3 or 4 salmon steaks, halved lengthwise
1/2 lemon, juice
Tail the beans and blanche them until tender in boiling salted water; drain.
Put the beans in a bowl with the cherry tomatoes and the olives.
Toss with olive oil, salt, and pepper.
Stir in the basil leaves when cooled.
Preheat oven to maximum temperature.
Rinse and dry the salmon fillets.
Slather the fillets with the lemon juice, and season lightly.
Place skin-side down on half a roasting tray and drizzle with olive oil.
Place the green bean mixture on the other half of the tray.
If using the anchovies, lay them over the beans.
Roast in the preheated oven for about 15 minutes.
Serve with lemon wedges, and some whipped garlic sauce.