Baked salmon with olivesServes: 4 people
Ingredients
- 200g green beans or asparagus or a mixture of the two
- 4 skinless salmon fillets
- 2 lemons
- Salt and pepper to taste
- A little olive oil
- 1 handful of fresh basil
- 20-25 black pitted olives
- 20 small cherry tomatoes, cut in half
- 4 sun-dried tomatoes, chopped
- 12 anchovy fillets
Preparation time: 10 minutes
Cooking time: 25 minutes
Method
- Preheat the oven to 180oC for a fan oven.
- Top and tail the green beans and, if using asparagus, snap off the tough ends of the stalks. Then steam the vegetables for 4-5 minutes or until tender.
- Meanwhile, give the salmon fillets a quick wash under the tap and pat dry with kitchen paper. Squeeze the juice of half a lemon over each fillet, on both sides, then season with salt and pepper. Place in the centre of an ovenproof dish and drizzle a little olive oil over the top of each salmon fillet.
- Then place the basil, olives and tomatoes at one side of the salmon fillets. Cut the sun-dried tomatoes into small pieces and mix in with the tomatoes. Keep a few pieces over and place on top of the salmon. Drizzle with a little olive oil.
- Put the green beans and/or asparagus at the other side of the salmon fillets and place the anchovies on top.
- Roast in the preheated oven for 20 minutes or until cooked through.
Tip: If you can only buy salmon fillets with the skins on, then don't worry, just use a very sharp knife to remove the skin.
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