If you make the tomato anchovy oil a day ahead here, you can then delight in the fact that a midweek supper can be on the table within 20 minutes. The fuss-free cooking method – all hail the traybake!
– plus the dialled-up flavours – all hail puttanesca! – makes such a winning combination.
200g | fine green beans, trimmed |
6 | spring onions, cut widthways into thirds (75g) |
200g | mixed cherry tomatoes, halved |
6 | skin-on salmon fillets (about 720g) |
salt and black pepper | |
TOMATO ANCHOVY OIL | |
85ml | olive oil |
8 | anchovies, finely chopped (25g) |
2½ tbsp | tomato paste |
1 tsp | chilli flakes |
2 tsp | coriander seeds, lightly bashed in a mortar |
8 | garlic cloves, very thinly sliced |
2 | preserved lemons, flesh and pips discarded, skin finely chopped (20g) |
2 tsp | maple syrup |
SALSA | |
60g | pitted kalamata olives, halved |
60g | capers, roughly chopped |
1 | preserved lemon, flesh and pips discarded, skin thinly sliced (10g) |
10g | basil leaves, roughly chopped |
10g | parsley leaves, roughly chopped |
2 tbsp | olive oil |
2 tsp | lemon juice |
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