INGREDIENTS
| 7 | oz | green beans, trimmed |
| 20 | small cherry tomatoes | |
| 1 or 2 | handfuls | black olives, pitted |
| 2 | T | extra-virgin olive oil |
| salt | ||
| freshly-ground black pepper | ||
| 4 | 8 - oz | thick salmon fillet steaks, with or without skin, pinboned
(I use one or two 400 gram packages of Highliner frozen salmon, thawed. |
| 2 | lemons | |
| 1 | handful | fresh basil ( A tablespoon of dried basil works fine.) |
| 12 | fillets | anchovies, rinsed |
PROCEDURE
Give the salmon fillets a quick wash under the tap, and pat dry with paper towels. Squeeze the juice of half 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. (I also sprinkle on a little dried dillweed, or fresh would do, of course!)
Preheat the oven and a roasting tray to 475° F. Place the salmon at one end of the roasting tray. Toss the basil into the green beans, olives and tomatoes, and place this mixture at the other end of the tray. Lay the anchovies over the green beans.
Roast for ten (or twelve) minutes, then remove from oven and serve with lemon quarters.
Makes 4 servings.
From: The Naked Chef, by Jamie Oliver
Ted's Notes: If you can obtain wild salmon, that is probably better, as I have heard that farm-raised salmon are much lower in Omega-3 fatty acids. But even with the farm-raised salmon, this recipe is obviously healthier than most.
I also omit the olives, or if I include them for the sake of other diners, I do not eat the olives. This is not for health reasons I dislike olives!