Tray Baked Salmon with Olives, Green Beans, Anchovies, and Tomatoes
- Makes: 4 servings
- Nutrition Per Serving: Calories 1491, Total Fat 145g, Saturated Fat 28g, Carbohydrates 11g, Fiber 4g, Sugars 4g, Protein 40g, Cholesterol 162mg, Sodium 1173mg
- Total Time: 25 minutes
- Prep Time: 15 minutes
- Baking Time: 10 minutes
The idea here is to bake salmon simplyjust a touch of olive oil and sea saltwhile roasting tomatoes, olives, and blanched green beans in the same pan. Anchovies are layered over the beans so they melt as the fish cooks; the olives become smoky and mingle with the tomato juices. The flavors combine beautifullythis one is well worth trying.
- Serves: 4
- Nutrition (per serve): Calories 1491, Total Fat 145g, Saturated Fat 28g, Carbs 11g, Fiber 4g, Sugar 4g, Protein 40g, Cholesterol 162mg, Sodium 1173mg
- Time Required: 25 min
- Prep: 15 min
- Bake: 10 min
- 7 oz green beans
- 20 small cherry tomatoes
- 12 hearty handfuls black olives, pitted
- 2 tbsp extra virgin olive oil
- Salt and ground black pepper, to taste
- Four salmon fillet steaks, thick cut (about 8 oz each), pin bones removed, with or without skin
- 2 lemons
- Fresh basil, a handful
- 12 anchovy fillets
- small clove garlic, peeled
- 1 teaspoon salt
- 1 large egg yolk*
- 1 teaspoon Dijon mustard
- About 1 cup extra virgin olive oil
- About 1 cup milder olive oil
- Lemon juice, as needed
- Salt and black pepper, to taste
Instructions
- Trim the green beans and blanch them in boiling salted water until tender; drain. Combine the beans with the cherry tomatoes and pitted olives in a bowl. Drizzle with olive oil, season with salt and pepper, and toss gently.
- Rinse the salmon under cold water and pat dry. Squeeze juice from half a lemon over both sides of each fillet, then season with salt and pepper and drizzle with a little olive oil. Preheat the oven and a baking tray to the highest setting. Arrange the four salmon pieces at one end of the tray. Toss the basil with the green beans, tomatoes, and olives, and spread this mixture at the opposite end of the tray. Lay the anchovy fillets over the beans. Bake in the preheated oven for 10 minutes. Remove and serve with lemon wedges.
- This dish is excellent with homemade mayonnaise or aioli.
- Mash the garlic with salt using a mortar and pestle (or finely mince it). In a bowl, whisk the egg yolk and mustard, then begin to drizzle in the oils slowly while whisking to emulsifystart with a few drops, then a steady stream, adding about half a cup first before increasing the pour. Once thick and combined, stir in lemon juice and the mashed garlic to taste. Optionally add herbs (basil, fennel fronds, dill) or ground nuts for variation. Season with salt, pepper, and more lemon if needed. This yields about 8 servings of aioli.
I like to blend two olive oils for aiolione robust and peppery, the other mildso the result is rich but not overpowering. Aioli pairs well with cold roasted pork, basil aioli is lovely with grilled salmon, and lemon aioli works well with crostini in fish broth.
Consuming raw or barely cooked eggs, seafood, or meat can cause foodborne illness.
