The idea of this dish is to bake your salmon plainly with a little olive oil and sea salt. In the same tray, bake the tomatoes, olives and blanched green beans, laying anchovies over the beans. As the anchovies cook they fall apart, 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.
| Total: | 25 min |
| Prep: | 15 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 7 ounces green beans
- 20 small cherry tomatoes
- 1 to 2 good handfuls black olives
- 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
- 12 anchovy fillets
- 1/2 small clove of garlic, peeled
- 1 teaspoon salt
- 1 large egg yolk*
- 1 teaspoon Dijon mustard
- Approximately 1 cup extra virgin olive oil
- Approximately 1 cup olive oil
- Lemon juice, to taste
- Salt and freshly ground black pepper
Instructions
- 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. 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.
- This is very tasty with some homemade mayonnaise or aioli.
- Smash up the garlic with the salt in a mortar and pestle (if you don’t have a mortar and pestle you can very finely chop the garlic). Place the egg yolk and mustard in a bowl and whisk. Then start to add your olive oil bit by bit. Once you’ve blended in a half cup of the olive oil you can start to add the rest in larger amounts. When you’ve added it all, you can add the garlic and lemon (to taste) and any extra flavors such as basil, fennel tops, dill, chopped roast nuts. To finish just season to taste with salt, freshly ground black pepper and lemon juice. Yield: 8 servings
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1491 |
| Total Fat | 145 g |
| Saturated Fat | 28 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 40 g |
| Cholesterol | 162 mg |
| Sodium | 1173 mg |
Reviews
I have been making this recipe for years. I vary the fish. I’ve done salmon of course. But I have also done with whole trout and whole striped bass. The whole bass version is now a staple at easter potluck. At home it’s always served with Jamie’s potato and celery root gratin.
AWESOME DISH!!
This is my favorite salmon recipe. I have been using it for the last few years for a quick delicious dish when company comes over. It always gets rave reviews. I use a bernaise sauce instead of the Aioli though. Yum, Yum!
My boyfriend and I prepared this dish for a dinner party that consisted of both of our parents. Needless to say, the goal was to impress them. Not only did the recipe prove that we are capable in the kitchen, but they were raving to their friends and coworkers for days about the elegant and delicious meal we had prepared.
I made this last evening as is. It was a HUGE hit. I had three generations at my table and all of them loved it. It took a very discerning palate to discover and cherish the anchovies. They are integral to the green beans. I cooked mine at 425 degrees on a non-stick sheet pan and had no issues with smoke. As I was preparing the beans, I realized that the vibrant green beans and red cherry tomotoes were perfect for Christmas. (BTW, I did make on small change, I used Trader Joe’s haricot verts in stead of fresh beans.)
I have had this around for a while meaning to try it. I finally did and this was just outstanding. I DID use the anchovies and added broccolli to the veggie mix. I did it on the gas grill- which the tray worked very well- getting temp. way up without setting any smoke alarms off! My husband thought he died and went to heaven. Thanks, Jamie!!!
This is an excellent dish. The anchovies push it over the top.
I used kalamata olives instead of black olives, and the flavour was AMAZING.
try it – so easy, super delicious.
i didnt like the idea of anchovies but you cant taste them it was a really good meal everyone enjoyed it
it was easy to prepare and very delicious..
Great, kids like it with bernaise sauce on the salmon. Potatoes as a side.