Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 200 grams | Green beans |
| 20 smalls | Cherry tomatoes |
| 1 \N | Good handfuls of black olives; (1 to 2) |
| 2 tablespoons | Extra virgin olive oil |
| \N \N | Salt and freshly ground black pepper |
| 4 \N | 225 g thick salmon fillet steaks with or |
| \N \N | ; without skin but pinboned |
| 2 \N | Lemons |
| 1 \N | Handful fresh basil; picked |
| 12 \N | Anchovy fillets |
1 Tail the green beans, blanch until tender in salted boiling water and drain. Put in a bowl with the tomatoes and stoned olives. Toss in the olive oil and a pinch of salt and pepper.
2 Rinse the salmon under the tap and pat dry with kitchen paper. Squeeze the juice of ½ lemon over both sides, season both sides with salt and pepper and drizzle olive oil over the top.
3 Preheat the oven and a roasting tray at the highest temperature. Put the salmon at one end of the roasting tray. Toss the basil into the green beans, olives and tomatoes and place this mix at the other end of the tray.
4 Lay the anchovies over the green beans. Roast in the preheated oven for 10 minutes, remove from the oven and serve with lemon quarters.
Converted by MC_Buster.
Recipe by: The Naked Chef
Converted by MM_Buster v2.0l.