A simple healthy recipe which is easy to make, fresh and filling.
INGREDIENTS (Serves 4)
650 grams salmon, cut into 4 pieces
340 grams new potatoes halved
225 grams. green beans
4 plum tomatoes, cut in half
2 Tablespoons extra-virgin olive oil
Himalayan salt or sea salt
Freshly ground black pepper
1 shallot, finely chopped
2 Lemons squeezed for juice
4 plum tomatoes, cut into 1/2-in. pieces
12 fresh basil leaves, torn
12 pitted black olives halved (optional to taste)
- Par boil your potatoes so that they are a little soft, meanwhile Heat oven to 230°F. when potatoes are par boiled drain and slice in half. On a large rimmed baking sheet, toss the potatoes with 1 tablespoon oil and 1⁄4 teaspoon each salt and pepper. Arrange in an even layer and roast for 10 minutes.
- In a small bowl, toss the finely chopped shallot with the lemon juice and 1⁄4 teaspoon each salt and pepper, then toss with tomatoes and olives (if using); set aside.
- On a second rimmed baking sheet, toss green beans with remaining oil and 1⁄4 teaspoon each salt and pepper. Season your salmon with salt and pepper and nestle among green beans. Place this pan in oven with potatoes and continue roasting until salmon is opaque throughout and potatoes are golden brown and tender, 10 to 12 minutes more.
- Serve salmon with green beans and potatoes. Fold basil into tomato mixture and serve either over salmon or as a bed to sit beans and potatoes on.