Salmon Fillets and Tomato-Olive Salad with Green Beans
A fresh dish featuring salmon fillets, cherry tomatoes, black olives, green beans, and a lemon‑olive oil dressing. Try this recipe and more from Spoonsparrow!
Ingredients
- 500 g green beans
- Sea salt
- 400 g cherry tomatoes
- 150 g black olives (pitted if desired)
- 4 tbsp olive oil
- 4 salmon fillets (about 180 g each)
- 2 tbsp lemon juice
- 2 tbsp freshly chopped parsley
Instructions
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1.
Wash, trim, and blanch the beans in salted water for about 6 minutes until just tender. Shock in ice water and drain; halve if desired.
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2.
Preheat the oven to 200°C (400°F) with fan or conventional heat.
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3.
Rinse the tomatoes and cut them in half. Arrange tomatoes, olives, and beans on a parchment‑lined tray. Season with sea salt and pepper, drizzle with 2–3 tbsp olive oil. Rinse the salmon, season with salt and pepper, place on top of the vegetable bed. Drizzle remaining oil and a splash of lemon juice over the fish and bake for 15–20 minutes.
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4.
Season the vegetables with lemon juice, salt, and pepper; fold in parsley and serve on plates. Top with the baked salmon fillets and enjoy.
