Mum’s Salmon Traybake

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400g fine green beans (trimmed)

4 salmon fillets

250g cherry tomatoes

100g pitted black olives

20g anchovy fillets

Sea salt, pepper & olive oil

1 lemon

New potatoes (optional)

Salsa Verde (optional)

1 garlic clove (crushed)

50g Flat-leaf parsley

25g basil

25g mint

1tbsp capers

6 anchovy fillets

2tsp Dijon mustard

1tbsp red wine vinegar

6tbsp olive oil

Sea salt & pepper

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Preheat the oven to 180°C/Fan 160°C/Gas 5.

Boil the trimmed green beans in a pan of boiling salted water for 3-4 minutes (until they are softened but still have a crunch). Sieve the beans and immediately run very cold water over them so they cool quickly and keep their colour. Drain, dry and scatter on a large baking tray.

Place the salmon fillets on the baking tray, skin side down, in between the beans, then scatter over the tomatoes, olives and anchovies. Drizzle over some olive oil and season with sea salt and pepper. Finally halve the lemon and squeeze the juice over the four salmon fillets. Save the second half for serving.

Place in the oven and cook for 12 minutes. To make the dish more substantial, serve with boiled buttery new potatoes.

To make the salsa, remove the stalks from the parsley, basil and mint and finely chop with the capers and anchovies. Add to the crushed garlic in a bowl and stir in the mustard, red wine vinegar and olive oil, season if needed.

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Recipe inspired by Jamie Oliver