Ingredients: 6 oz can black olives, chopped,2 2 oz cans anchovy fillets,10 oz small cherry tomatoes,1 handful fresh basil.,1 pound fresh green beans,2 lemons,4 tablespoons olive oil,5 thick salmon fillet steaks, with or skinless
Directions: Preheat oven to 500 F. Tail the green beans, blanch them up until tender in boiling water, and drain. Put them a big blending bowl with the cherry tomatoes, basil and the olives. Toss in the olive oil., Provide the salmon fillets a fast wash and pat dry with cooking area paper towels. Location salmon at one end of a roasting tray or baking pan. Squeeze the juice of 1/2 a lemon over the fillets on both sides and season with salt and pepper. Sprinkle a little olive oil over the top., Toss the green bean mix on the other end of the tray. Lay the anchovies over the green beans. Roast in the preheated oven for 12-15 minutes. Eliminate from the oven and serve with lemon quarters.