Matthew came across this Jamie Oliver recipe a few years ago, and it has stayed in our repertoire ever since. It is really easy on both the prep, the cooking time, and the clean up. The meal uses some pantry staples with just a few key fresh ingredients. Obviously, you should buy the salmon fresh the day you plan on cooking this meal. While at the store, buy green beans and cherry tomatoes and you’re all set.
Jamie Oliver’s Roast Salmon
- 1 pound green beans, ends trimmed
- 4-5 anchovy fillets
- 1/2-1 pint cherry tomatoes
- 1/2 cup black olives (we like Kalamatas)
- 1 pound salmon fillet
- 2 garlic cloves, smashed
- Salt and pepper
Preheat oven to 400F. Toss the green beans with tomatoes, garlic, olives and olive oil (you can also use the oil from the anchovies). Sprinkle with salt and pepper. Place mixture on baking sheet or Pyrex. Place the salmon fillet next to the bean mixture, season with salt and pepper. Place anchovy fillets on top of the green bean mixture. Cook for 20-25 minutes, until the fish is just cooked through.
I realize that many people find anchovies to be too strong—I encourage you to try this recipe with the anchovies. They really melt away during cooking and impart a delicious briny saltiness to the dish. Of course, if you prefer you can only use 1 or 2 anchovies.
Excellent comment included at the end of the post. I always enjoy when fellow foodies include anchovies in their recipes and try to encourage others to do likewise. Briney saltiness or many say a nutty taste – either way, ‘chovies add that something extra to the flavor of recipes… Nice one!