Roasted salmon with tomatoes and green beans
25 MINUTES | SERVES 2 | EASY
green beans 185g, trimmed baby plum tomatoes 150g kalamata olives 50g, pitted anchovies 4, chopped olive oil 1 tbsp skinless salmon fillet 2 x 175g middle-cut pieces
• Heat the oven to 220C/fan 200C/gas 7. Heat a large ovenproof frying pan over medium-high heat, tip in the beans with 3 tbsp water, cover and cook for 3 minutes, shaking the pan occasionally.
• Scoop out the beans and wipe the pan dry. Toss the beans with the tomatoes, olives, anchovies and oil, then season. Return to the pan and roast in the oven for 8 minutes. Season the salmon and nestle into the pan. Roast for a further 10-12 minutes or until the salmon is opaque.
PER SERVING 519 KCALS | FAT 35.7G SATURATES 6.3G | CARBS 6.1G | SUGARS 5.2G FIBRE 6.1G | PROTEIN 40.1G | SALT 1.9G