Stranger Foods

Salmon fillets with vine tomatoes, beans and green sauce

Serves 4 | Prep 15 mins | Cook 12 mins

This is one of the best ways to cook salmon fillets – they’re pretty much steamed, with just a few aromatics and vegetables. The green sauce is intense and punchy; perfect with fish, it’s also fantastic spooned over lamb or chicken.

Source: Foolproof Roasting Pan: 60 Effortless One-Pan Recipes Packed with Flavour

Ingredients

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Imperial

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250 g cherry tomatoes, on the vine if possible
200 g green beans, trimmed
2 tbsps extra virgin olive oil
sea salt and freshly ground black pepper
4 salmon fillets, about 130 g each and about 3 cm thick at thickest point
1 lemon
a few dill sprigs (optional)

For the green sauce (optional)

2 tbsps capers, well rinsed
6 anchovy fillets
2 cloves garlic, crushed
20 g flat-leaf parsley leaves and fine stalks
20 g basil leaves and fine stalks
2 shallots, roughly chopped
2 tbsps lemon juice
½ tsps Dijon mustard
120 ml extra virgin olive oil, or more if needed

Instructions

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Preheat the oven to 220°C.
Place the tomatoes and beans in a 30 × 20 × 5cm (8 × 12 × 2in) roasting pan and pour over 1 tablespoon of the olive oil. Toss to coat and season generously with salt and pepper. Brush the salmon fillets on both sides with olive oil, season with salt and pepper, then add to the roasting pan with the tomatoes and beans.
Thinly slice half the lemon, and arrange the slices on the fish. Squeeze the juice from the remaining lemon half over the fish and vegetables, and tuck in the dill. Cover tightly with foil and bake for , or until just cooked through. If the beans need a little more time, remove the fish and tomatoes from the tray and return to the oven for a few minutes.
Meanwhile, blitz the sauce ingredients together in a food processor until not quite smooth. Have a taste and add more lemon juice or pepper if needed – it shouldn’t need any salt.
Serve the salmon with the sauce and vegetables.

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