Puttanesca-style salmon bake

Name: Puttanesca-style salmon bake
Cuisine: European, Italian, Mediterranean
Ingredients: 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; 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; 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

Instructions

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.

Updated at: Sat, 14 Dec 2024 12:30:19 GMT