Salmon fillet with Mediterranean vegetables

Ingredients for 2 servings:

• 200 g green beans
• 10 cherry tomatoes
• 10 black olives, pitted and halved
• 4 tbsp olive oil
• 2 salmon fillets, 200 g each, with skin
• 6 anchovy fillets in oil
• 1 handful of basil leaves
• lemon juice
• Sea salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Preparation in the oven

Wash the beans and remove the stems. Blanch in boiling salted water for about 10 minutes. Drain and refresh. In a bowl, mix the beans, cherry tomatoes, and olives with olive oil and season with salt and pepper. Wash and dry the salmon fillets. Season with salt and pepper and rub with a little lemon juice and oil. Preheat the oven with the baking tray to 250 degrees. Remove the tray from the oven briefly. Place the salmon fillets on one side of the tray, skin-side down. Place the bean mixture next to them. Arrange the basil leaves and anchovy fillets on top. Drizzle with a little more olive oil. Return to the oven for about 10 minutes. Arrange on plates and serve with garlic mayonnaise, if desired.