Roasted salmon with toma­toes and green beans

Olive - - COOK -

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

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