“This is from Viv’s kitchen.”
Ingredients
7 oz. green beans – cleaned
20 small cherry tomatoes
1 to 2 good handfuls black olives – pitted
2 Tbsp extra virgin olive oil
Salt and pepper
4 x 8 oz. thick salmon fillets pinboned
2 lemons
Handful of fresh basil
12 anchovy fillets
Directions
Blanch green beans in salted boiling water and drain.
Put in a bowl with cherry tomatoes and olives.
Wash and pat dry salmon. Squeeze the juice of ½ lemon over both sides, season with salt and pepper and drizzle with olive oil.
Preheat oven and roasting tray to highest temperature.
Put salmon in one end of tray.
Toss basil into green bean bowl then place mixture at other end of tray.
Lay anchovies over green beans.
Roast in preheated over for 10 minutes, remove and serve with lemon quarters.
A lemon aioli goes well with this.