Tray Baked Salmon with Green Beans and Salsa Verde

Looking for a fast, delicious weeknight dinner that doesn't leave you with a sink full of dishes? This tray-baked salmon with green beans and salsa verde is one of my go-to recipes as a dietitian. Salmon is packed with heart-healthy omega-3 fatty acids (read more here about why they are important) and high-quality protein, while the vibrant green beans add a satisfying crunch and gut-friendly fiber. Drizzled with a zesty, fresh salsa verde, this easy one-pan meal delivers big flavour with minimal effort-perfect for busy weeknights when you want a nourishing, well-balanced dinner on the table in under 30 minutes.

Serves: 4

Prep time: 5 minutes

Cooking time: 15 minutes

Ingredients:

• 200g green beans

• 20 small cherry tomatoes

• 12 kalamata olives

• 2 tablespoons extra virgin olive oil

• 4 × 150g salmon fillets

• ½ lemon

• 4 anchovy fillets

• Salt and freshly ground black pepper
  
  Salsa Verde

• 1 big bunch fresh mint

• 1 big bunch fresh flat leaf parsley

• ½ lemon

• 2 anchovy fillets

• 2 tsp drained capers

• 1 clove garlic

• 4 tbsp extra virgin olive oil

• 1 heaped tsp Dijon mustard

• 1 tbsp white wine vinegar

Instructions:

1. Preheat the oven to 200 degrees celcius.

2. Cut the top and bottom of the green beans, blanch them until tender in salted, boiling water, and drain.

3. Place in a bowl with the cherry tomatoes, zucchini/courgette and the pitted olives. Drizzle with olive oil and a pinch of salt and pepper.

4. Give the salmon fillets a quick wash under the tap and pat dry with paper towel. Squeeze the juice of 1/2 a lemon over the fillets, on both sides, then season both sides with salt and pepper and drizzle a little olive oil over the top.

5. Put your 4 fillets of salmon at one end of the roasting tray and green beans, olives and tomatoes at the other end of the tray. Lay the anchovies over the green beans.

6. Roast in the preheated oven for 10 - 15 minutes, then remove from the oven once cooked.

7. Meanwhile whiz up the salsa verde ingredients in a food processor (I like to pulse it rather than make it too smooth) or chop finely by hand. Loosen if needed with 2 tablespoons water.

8. Serve the salmon with the veggies and a dollop of salsa verde.

Note: This recipe is GF, and Fodmap Friendly if you omit the garlic in the salsa verde.

Amelia is a university qualified Dietitian registered in both Australia and the UK. If you’re ready to get personalised dietetic support, you can book a consultation. Take a look at our other pages, to find more delicious recipes and you can read our blogs here. Stay Connected: Join our community for gut health tips on Facebook and Instagram