Tray-baked Salmon with Olives, Green Beans, and Tomatoes

Susan and John gave us Jamie Oliver's The Naked Chef cookbook for Christmas, and I asked her a while back for specific recipe recommendations. A few days ago she left a message on our machine telling us that they'd just made and devoured this; naturally, we tried it. I skipped the anchovies, feeling that I may just have eaten my lifetime fill of them in Malaysia, but sprinkled capers on the veggies in place of them. No doubt Susan, not to mention Jamie Oliver, would be horrified, but it was excellent. We don't roast veggies like this nearly as often as we should--we tend to get stuck in a rut of roasting root-type veggies only.

From The Naked Chef cookbook, page 97.

Tray-baked salmon with olives, green beans, anchovies, and tomatoes

7 oz. green beans, trimmed
20 small cherry tomatoes
1-2 good handfuls of black olives, pitted
2 T. extra virgin olive oil
salt and freshly ground black pepper
four 8oz. thick salmon fillet steaks, with or without skin but definitely pinboned
2 lemons
1 handful of fresh basil
12 anchovy fillets, rinsed

Blanch the green beans until tender in boiling salted water, and drain. Put in a bowl with the cherry tomatoes and the 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 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 to 475 degrees. Put your 4 fillets of 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 for 10 minutes, then remove from the oven and serve with lemon quarters.