Ottolenghi Puttanesca-style Salmon Traybake Recipe | Ottolenghi Comfort

Ingredients

• 85ml olive oil
• 8 anchovy fillets in oil, drained and finely chopped (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 scooped out and discarded, skin finely chopped (20g)
• 2 tsp maple syrup
• 200g fine green beans, trimmed
• 6 spring onions, cut widthways into 3 (75g)
• 200g cherry tomatoes, halved
• 6 skin-on salmon fillets (about 720g)
• 60g pitted Kalamata olives, halved
• 60g capers, roughly chopped
• 1 preserved lemon, flesh scooped out and discarded, skin thinly sliced (10g)
• 10g basil leaves, roughly chopped
• 10g parsley leaves, roughly chopped
• 2 tbsp olive oil
• 2 tsp lemon juice
• salt
• pepper