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This is the second salmon recipe I have here. And you can notice a
trend too. A lot of Jamie Oliver and Alton Brown. This is another
easy, fast and tasty dish. No fuss. Easy pee-see as Jamie Oliver
would say.
Ingredients
Recipe courtesy Jamie Oliver
7 ounces green beans
20 small cherry tomatoes
1 to 2 good handfuls black olives
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
4 (8-ounce) thick salmon fillet steaks, with or without skin, but definitely
pin-boned
2 lemons
1 handful fresh basil, picked
12 anchovy fillets
Directions
Tail the green beans, blanch them until tender in salted, 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 towels. Squeeze the juice of 1/2 a 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 the highest temperature. Put
your 4 fillets of salmon at 1 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.
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
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