Ingredients
200g green beans topped and tailed
20 small cherry tomatoes
1 handful of pitted black olives
2 tablespoons extra virgin olive oil
salt and pepper
4 salmon fillets
1 lemon
1 handful of fresh basil, optional
12 anchovy fillets
Preparation
Serves 4
Blanch the green beans, drain and put in a large bowl with the tomatoes and stoned olives. Toss in the olive oil and pinch of salt and pepper Squeeze juice of half a lemon over the salmon fillets on both sides then season both sides and drizzle with olive oil. Put the fillets of salmon at one end of a baking 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 and roast in a preheated oven - highest setting for ten minutes. Quick easy and all on one tray!
