Roasted summer salmon
Summer roast salmon is Sally Bee's favourite summer fish dish.
She says because the flavours are so fresh and tasty the olives and chilli give the otherwise mild salmon a summery kick!
(Serves 4)
Recipe:
400g green beans, trimmed200g broccoli, cut into florets200g asparagus spears, trimmed2 unwaxed lemonsFreshly ground black pepper, to taste1 tsp chilli flakes2 tbsp extra virgin olive oil30g black Greek olives, pitted4 vines of cherry tomatoes, each with 5–8 tomatoes on4 boneless fresh or defrosted frozen salmon fillets, skin on (about 100g each)
Method:
Preheat the oven to 200C/gas mark 6
Bring a large saucepan of water to the boil over a high heat and add the green beans, broccoli florets and asparagus spears. Simmer for 2 minutes to blanch the vegetables, then drain immediately. Return the vegetables to the pan and fill the pan with enough coldwater to cover them. Add a couple of ice cubes, and leave to go cold, then drain again.
Place the blanched, drained vegetables in a large roasting pan, squeeze over the juice of one lemon and season with black pepper and the chilli flakes. Drizzle with the olive oil, then scatter over the olives and place the vines of tomatoes on top.
Lay the salmon fillets, skin-side down, on top of the vegetables and squeeze over the juice from the second lemon. Add both the lemon skins to the pan. Roast in the centre of the oven for 20 minutes. Remove the lemon skins before serving.
From The Bikini Promise, by Sally Bee. Published by Kyle Books, priced £14.99Photography by Clare Winfield