Salmon fillets with vine tomatoes, beans and green sauce

Salmon fillets with vine tomatoes, beans and green sauce

By
From
Roasting Tray Magic
Serves
4
Cooking time
25 mins
Photographer
Faith Mason

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 and chicken.

Ingredients

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

For the green sauce (optional):

Quantity Ingredient
2 tablespoons capers, well rinsed
6 anchovy fillets
2 garlic cloves, crushed
20g flat leaf parsley leaves, and fine stalks
20g basil leaves, and fine stalks
2 shallots, roughly chopped
2 tablespoons lemon juice
1/2 teaspoon dijon mustard
120g extra virgin olive oil, or more if needed

Method

  1. Preheat the oven to 220°C.
  2. Place the tomatoes and beans in a 30 x 20 x 5-cm roasting tray 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 tray with the tomatoes and beans.
  3. 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 12 minutes, 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.
  4. 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.
  5. Serve the salmon with the sauce and vegetables.
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