Ottolenghi's Salmon Bake Recipe | The English Garden

Ingredients

• 200g fine green beans, trimmed
• 6 spring onions, cut widthways into thirds
• 200g mixed cherry tomatoes, halved
• 6 skin-on salmon fillets (about 720g)
• Salt and black pepper
• 85ml olive oil
• 8 anchovies, finely chopped (about 25g)
• 2½ tbsp tomato paste
• 1 tsp chilli flakes
• 2 tsp coriander seeds, lightly bashed in a mortar
• 8 garlic cloves, very thinly sliced
• 2 preserved lemons, flesh and pips discarded, skin finely chopped
• 2 tsp maple syrup
• 60g pitted Kalamata olives, halved
• 60g capers, roughly chopped
• 1 preserved lemon, flesh and pips discarded, skin thinly sliced (10g)
• 10g basil leaves, roughly chopped
• 10g parsley leaves, roughly chopped
• 2 tbsp olive oil
• 2 tsp lemon juice