Tray Baked Salmon with Olives, Green Beans, Onions, Tomatoes and Capers
The idea of this dish is to bake your salmon plainly with a little olive oil and sea salt. In the same tray, (I use a shallow stonewear cookie sheet thing. I find it tolerates the heat better than your average metal pan. I have also used the metal variety so you can too, if you dont have any stonewear.) bake the tomatoes, olives, onions and blanched green beans, tossing a few capers over the beans. As the vegetables cook they take on a more grilled effect, and as the olives roast they sort of infuse a smoky flavor with the tomatoes. This is a really choice combination – you must try it. Jamie Oliver of FoodTV's The Naked Chef prepares this with anchovies layed over the vegetables but come on, who actually eats anchovies. *gag*
7 ounces green beans
20 small cherry tomatoes
1 large sweet onion chopped into large pieces
1 to 2 good handfuls black olives (I have also used garlic stuffed green olives in place of black, and yum. very tasty in its own right.)
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
4 (8-ounce) thick salmon fillet steaks, with or without skin, but definitely pin-boned
2 lemons
1 handful fresh basil, picked
Capers
Tail the green beans, blanch them until tender in salted, boiling water, and drain. Put in a bowl with the cherry tomatoes and the stoned olives. Toss in the olive oil and a pinch of salt and pepper.
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. Preheat the oven and a roasting tray at the highest temperature. Put your 4 fillets of salmon at 1 end of the roasting tray (Skin side down if it has the skin on still, when you remove the salmon from the tray, taah daaah, the skin is cooperative and stays put). Toss the basil into the green beans, olives, onions and tomatoes and place this mixture at the other end of the tray. Toss some capers over the green beans. Roast in the preheated oven for 10-13 minutes (depending on how you like your salmon cooked, I prefer mine a tad on the well done side), then remove from the oven and serve with lemon quarters.
Easy-peasy weeknight recipe that is both healthy and yummalicious!
Enjoy!
The idea of this dish is to bake your salmon plainly with a little olive oil and sea salt. In the same tray, (I use a shallow stonewear cookie sheet thing. I find it tolerates the heat better than your average metal pan. I have also used the metal variety so you can too, if you dont have any stonewear.) bake the tomatoes, olives, onions and blanched green beans, tossing a few capers over the beans. As the vegetables cook they take on a more grilled effect, and as the olives roast they sort of infuse a smoky flavor with the tomatoes. This is a really choice combination – you must try it. Jamie Oliver of FoodTV's The Naked Chef prepares this with anchovies layed over the vegetables but come on, who actually eats anchovies. *gag*
7 ounces green beans
20 small cherry tomatoes
1 large sweet onion chopped into large pieces
1 to 2 good handfuls black olives (I have also used garlic stuffed green olives in place of black, and yum. very tasty in its own right.)
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
4 (8-ounce) thick salmon fillet steaks, with or without skin, but definitely pin-boned
2 lemons
1 handful fresh basil, picked
Capers
Tail the green beans, blanch them until tender in salted, boiling water, and drain. Put in a bowl with the cherry tomatoes and the stoned olives. Toss in the olive oil and a pinch of salt and pepper.
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. Preheat the oven and a roasting tray at the highest temperature. Put your 4 fillets of salmon at 1 end of the roasting tray (Skin side down if it has the skin on still, when you remove the salmon from the tray, taah daaah, the skin is cooperative and stays put). Toss the basil into the green beans, olives, onions and tomatoes and place this mixture at the other end of the tray. Toss some capers over the green beans. Roast in the preheated oven for 10-13 minutes (depending on how you like your salmon cooked, I prefer mine a tad on the well done side), then remove from the oven and serve with lemon quarters.
Easy-peasy weeknight recipe that is both healthy and yummalicious!
Enjoy!
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