SALMON TRAYBAKE

Ingredients

• 2 salmon fillet steaks
• Handful of fine green beans, cut in half
• 12 cherry tomatoes
• 12 pitted Kalamata olives
• 1 tablespoon drained capers
• Small tin anchovie fillets
• 6-8 baby potatoes, cut in half

• Some torn basil
• Olive oil, salt, pepper and lemon juice
• Method

Use large oven tray. Sprinkle salmon fillets with lemon juice, salt and pepper and place at one end of the tray. Boil the green beans and potatoes for 6 minutes. Drain the beans and potatoes and add to a bowl with olives, tomatoes and basil. Toss the mixture with one tablespoonful of olive and place at other end of the tray. Place the anchovies over the vegetables. Roast in preheated oven at 190 fan for 10 minutes. Remove from oven, dish up salmon and stir vegetable and anchovy mix together and serve. I don’t always put in the potatoes unless I want a more substantial meal. And of course anchovies to taste, I use half a small tin, Karen uses the whole tin.