This is my version of the Jamie Oliver classic, which introduced me to the wonder that is roasted green beans - who knew that they could be so tasty?
It's a really simple dish to put together and the acidity of the tomatoes work beautifully with the oiliness of the salmon. I usually serve this with a mixed green salad and
roasted charlotte potatoes or some lovely fresh bread - ideal for mopping up those delicious juices.
200g green beans
100g cherry tomatoes
Handful of small black olives
Olive oil
Knob of butter
Salmon fillet per person
Seasoning
- Pre-heat the oven to 200°C
- Top and tail the green beans and then steam them for 6-8 minutes, until they are tender.
- Remove the beans from the steamer and spread out across the bottom of a baking tray. Pat dry with a clean tea towel or kitchen roll.
- Scatter the tomatoes and olives over the green beans.
- Drizzle olive oil over the beans and tomatoes, and gently mix to coat (being careful not to break the green beans!).
- Place in the oven for 20-25 minutes until the beans start to brown.
- Remove any bones from the salmon and then season.
- Heat 1 tablespoon of olive oil and a knob of butter in a heavy-based frying pan, over a medium heat.
- When the butter has melted, place the salmon fillets into the pan, skin-side down and fry for between 3-6 minutes.
- Turn the fillets and cook for a further 3-6 minutes, until the top of the salmon is golden.
- Serve the salmon fillets on top of the roasted green beans, tomatoes and olives.
Note - the cooking time of the salmon fillets depends on the thickness of the fillets.
