PUTTANESCA-STYLE SALMON BAKE
SERVES 4
200g fine green beans, trimmed6 spring onions, cut widthways into thirds200g mixed cherry tomatoes, halved6 skin-on salmon fillets (about 720g) TOMATO ANCHOVY OIL
85ml olive oil8 anchovies, finely chopped (25g)2½ tbsp tomato paste1 tsp chilli flakes2 tsp coriander seeds, lightly bashed in a mortar and pestle8 garlic cloves, very thinly sliced 2 preserved lemons, flesh and pips discarded, skin finely chopped2 tsp maple syrup SALSA
60g pitted Kalamata olives, halved60g capers, roughly chopped1 preserved lemon, flesh and pips discarded, skin thinly sliced10g basil leaves, roughly chopped10g parsley leaves, roughly chopped2 tbsp olive oil2 tsp lemon juice 1 First, make the tomato anchovy oil (if you make this a day ahead, you can then delight in the fact a midweek supper can be on the table…
