Tray-Baked Salmon with Green Beans, Anchovies and Tomatoes

When I'm at home, I often ask my mom to make this Jamie Oliver recipe. It's "easy peasy," to borrow his terminology: everything cooks at the same time, and you only have to clean one pan and one bowl! It's a great go-to for a no-fuss weekday dinner yet it's also simply elegant fare for a casual dinner party. I love the vibrant color combination of the greens, reds, pinks, and purples. The briny anchovies complement the green beans and oozing cherry tomatoes perfectly.
TRAY-BAKED SALMON WITH GREEN BEANS, ANCHOVIES AND TOMATOES

serves 4

7 oz green beans
20 small cherry tomatoes
2 tbs extra virgin olive oil
Salt and freshly ground pepper
4 (8 oz) thick salmon fillet steak, pin-boned, with or without skin
2 lemons
1 handful of fresh basil, picked
12 anchovy fillets

Tail the green beans, blanch them until tender in salted, boiling water, and drain. Put in a bowl with the tomatoes. Toss in the olive oil and a pinch of salt and pepper. Squeeze the juice of hald 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 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 in the preheated oven for 10 minutes, then remove from the oven and serve with lemon quarters.