This fairly simple recipe is a real crowd pleaser. Easy to prepare beforehand, so perfect when having guests. Many people have tried this dish already and I’ve never heard of anybody not liking it. It’s just surprisingly good. Even if you were never really fond of anchovy. Try it one more time with this recipe.
400 gr green beans
200 gr cherry tomatoes
1 to 2 handfuls black olives, destoned & sliced
2 T olive oil
Salt and freshly ground black pepper
1 handful fresh basil, picked
2 x 200 gram salmon fillet steak
12 anchovy fillets
Preheat the oven and a roasting tray at the highest temperature.
Tail the green beans, blanch them until tender (6 minutes) in salted, boiling water, and drain. Put in a bowl with the cherry tomatoes and the destoned olives. Toss in the olive oil and a pinch of salt and pepper. Add the basil.
Give the salmon fillets a quick wash under the tap and pat dry with kitchen paper towels. Squeeze the juice of 1/2 a lemon over the fillets, on both sides, then season both sides with salt and pepper and drizzle a little olive oil over the top.
Take the hot roasting tray from the oven. Put the salmon at 1 end of the roasting tray. Add the green beans mixture next to the salmon in the tray
Lay the anchovies over the green beans! (Don’t forget)
Roast in the preheated oven for 10 minutes. Or to your liking.
I like the salmon to be almost or a little raw on the inside.