Salmon Fillets with Vine Tomatoes and Beans

This is a great way to cook salmon fillets – steamed with few aromatics and veggies.

Steamed Salmon Fillets with Vine Tomatoes and Beans

If you think ‘bland’ and ‘boring’ when you see steaming in recipes, then this recipe for Aromatic Steamed Salmon Fillets could change everything.

This is one of the best ways to cook salmon fillets – they’re pretty much steamed, with just a few aromatics and vegetables.

Serves: 2

Ingredients

  • 125g cherry tomatoes, on the vine, if possible
  • 100g green beans, trimmed
  • 1 tablespoon extra virgin olive oil
  • sea salt
  • freshly ground black pepper
  • 1 teaspoon paprika
  • 2 salmon fillets, about 130g each and about 3cm thick at thickest point
  • 1 lemon
  • few dill sprigs (optional)

 

Method

Preheat the oven to 220° Celsius.

Place the tomatoes and beans in a 30 x 20 x 5cm roasting tray and pour over one tablespoon of the olive oil. Toss to coat and season generously with salt and pepper. Brush the salmon fillets on both sides with olive oil, season with salt, pepper and paprika, then add to the roasting tray with the tomatoes and beans.

Thinly slice half the lemon, and arrange the slices on the fish. Squeeze the juice from the remaining lemon half over the fish and vegetables, and tuck in the dill. Cover tightly with foil and bake for 12 minutes, or until just cooked through. If the beans need a little more time, remove the fish and tomatoes from the tray and return to the oven for a few minutes.

Serve the salmon with your choice of sauce or dressing and vegetables.

Recipe taken from Roasting Tray Magic by Sue Quinn

Move over one-pot: one-tray is the quickest, easiest way to make fast, tasty meals in the oven. You can make entire family meals just in a roasting tin or an oven tray – everything from breakfasts like baked apple porridge or shakshuka, to handy snacks such as pizza bianca, lunches and warm salads including quick flatbreads and frittatas, through to warming gratins, risottos and roasts, and of course, delectable cakes and tray-baked puddings like strawberry and rhubarb brioche or peanut butter and caramel brownies. Sue Quinn is a wizard at simple, economical family cooking and her recipes cover every meal of the day – all in one tray. With straight-forward instructions and no-nonsense tips and tricks for getting the most flavour out of your cooking, not only will you have everyday meal solutions but less hassle and mess in the kitchen.

You can purchase Roasting Tray Magic at cooked.com.

Published by Quadrille Publishing

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