Best 6 Jamie Olivers Salmon Green Beans Recipes

SUPER SALMON PARCELS

Steps:

• Preheat the oven to 200°C/400°F/gas 6. Fill and boil the kettle.
• Place a frying pan over a medium heat and toast the pine nuts for 2 to 3 minutes, or until very lightly golden - keep them moving so they don't burn. Tip into a bowl and set aside.
• Pick the basil leaves, discarding the stalks, and pound in a pestle and mortar. If you don't have a pestle and mortar, very finely chop.
• Peel the garlic and add to the mortar with a pinch of sea salt and the toasted pine nuts - keep pounding until you have a green paste. Alternatively, very finely chop it all together on a large board, then place into a bowl.
• Squeeze in the juice from half a lemon and finely grate in the Parmesan.
• Add 1 to 2 tablespoons of extra virgin olive oil and muddle together - you need just enough oil to bind the pesto and get it to an oozy consistency.
• Trim the stalk-ends from the beans and cook in boiling salted water for 2 minutes, then drain.
• Fold just over half a metre of tin foil in half so you have a double layer.
• Place half the hot green beans in the middle of the foil.
• Lay a salmon fillet on top, skin-side down, and spoon over 1 tablespoon of the basil pesto.
• Drizzle with 1 teaspoon of olive oil, a squeeze of lemon juice and season with sea salt and black pepper.
• Pull the foil edges together and scrunch them up to seal the parcel.
• Repeat steps 8 to 12 to make the remaining parcel, then place them onto a baking tray.
• Bake in the hot oven for 15 to 20 minutes, or until the salmon is cooked through and the beans are tender.
• While the salmon is cooking, refill and boil the kettle. Cut any larger potatoes in half, place in a small pan, just cover with boiling salted water and cook for 15 minutes, or until tender. Drain and return to the pan to keep warm until ready to serve up.
• When the time's up on the salmon, remove the tray from the oven and leave to stand for 1 minute.
• Carefully open each parcel (mind out for the steam!) and cut into each salmon fillet to check they're cooked, then slide onto the plate and serve with the cooked potatoes.
• Cut the remaining lemon into wedges and serve on the side for squeezing over.

SUMMER TRAY-BAKED SALMON

Steps:

• Preheat the oven to 230°C/450°F/gas 8.
• Half-fill a large saucepan with cold water and add a tiny pinch of sea salt. Place on a high heat and bring to the boil.
• Meanwhile, give the new potatoes a good scrub with a scrubber, then on a chopping board cut any bigger ones in half, leaving the smaller ones whole.
• Cut the tips from the runner beans until you cut into the stringy piece that runs the length of the bean. Pull the stringy bit and peel it down the length of the beans on both sides of each one, then slice at an angle into 5cm pieces.
• Trim the stalk-ends from the green and French beans, if using, but leave the wispy tips on, then slice the beans at an angle into 3cm pieces.
• Once boiling, carefully lower the potatoes into the water with a slotted spoon, bring back to the boil, then cook for around 10 to 12 minutes (depending on the size of your potatoes), or until they're nearly done.
• Meanwhile, if your peas are still in their pods, pod them now.
• When the time's up on the potatoes, carefully add all the beans to the pan and cook for a further 4 minutes.
• Drain the potatoes and beans over the sink into a colander and steam dry for a couple of minutes, then tip into a 25cm x 35cm roasting tray.
• Scatter over the peas, dot over the butter and drizzle with 1 tablespoon of olive oil.
• Use a microplane to finely grate the zest of both lemons onto a chopping board, then scatter into the tray.
• Cut the lemons in half. Squeeze the juice over the salmon and vegetables, using your fingers to catch any pips.
• Season lightly with salt and black pepper, then toss together while still warm so that the flavours are absorbed.
• Pick the basil leaves, discarding the stalks, then roughly chop them with the fennel tops or dill. Scatter half the herbs into the tray.
• Carefully score the salmon fillets lightly on the skin side. Rub each fillet with a little salt, pepper and olive oil, stuff the scores with the remaining herbs and place on top of the potatoes and beans, then wash your hands.
• Bake in the hot oven for 10 to 15 minutes, depending on the exact size and thickness of your fillets, or until the salmon is cooked through and the vegetables are soft.
• Divide between your plates using a fish slice, then drizzle with the cooking juices from the bottom of the tray and serve.

JAMIE OLIVER'S TRAY BAKED SALMOND WITH VEGGIES

Steps:

• Preheat oven to 500F. Tail the green beans, blanch them until tender in boiling water, and drain. Put them a large mixing bowl with the cherry tomatoes, basil and the olives. Toss in the olive oil. Give the salmon fillets a quick wash and pat dry with kitchen paper towels. Place 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. Drizzle a little olive oil over the top. Toss the green bean mixture on the other end of the tray. Lay the anchovies over the green beans. Roast in the preheated oven for 12-15 minutes. Remove from the oven and serve with lemon quarters.

TRAY BAKED SALMON - JAMIE OLIVER

Steps:

• Preheat oven to 350°F Place roasting pan in oven to heat.
• Blanch the green beans in salted, boiling water until tender. Drain and place in a mixing bowl with the cherry tomatoes and olives. Add 2 tbsp olive oil and a pinch each of salt and pepper.
• Rinse salmon fillets and pat dry with paper towels. Squeeze 1/2 lemon over fillets, dressing both sides; reserve the remaining lemons for garnish. Sprinkle both sides of fillets with salt and pepper, and drizzle both sides with remaining olive oil.
• Toss basil into vegetables. Place salmon fillets at one end of hot roasting tray; place vegetables at the other end. Lay anchovy fillets over vegetables. Return pan to oven and roast for 10 minute Serve with reserved lemon quarters.

SEARED SALMON WITH GARLICKY GREEN BEANS

Steps:

• In a medium nonstick skillet, heat 1 teaspoon oil over medium-high. Add garlic, and cook until golden brown, 30 seconds to 1 minute. Transfer to a plate; wipe out skillet.
• Add green beans and 3 tablespoons water to skillet; cover, and cook until tender, 3 to 5 minutes. Drain any liquid from skillet. Season green beans with salt and pepper. Add to plate with garlic, toss, and cover loosely with foil.
• Return skillet to medium-high; add 1 teaspoon oil. Season salmon with 1/2 teaspoon salt and 1 teaspoon pepper; add to skillet. Cover, and cook, turning once, until browned and cooked through, about 8 minutes. Transfer salmon to plate with green beans.

SLOW-BAKED SALMON WITH LEMON AND THYME

Steps:

• Preheat oven to 275°F. Line a rimmed baking sheet with aluminum foil. Brush with 1/2 tablespoon oil. Place salmon fillets, skin side down, on prepared baking sheet. Mix remaining oil, thyme, and lemon zest in a small bowl. Spread thyme mixture over salmon fillets, dividing equally. Season with salt and pepper. Let stand 10 minutes to allow flavors to meld.
• Bake salmon until just opaque in center, 15-18 minutes. Serve with lemon wedges.