One Pan Baked Salmon Fillets with Blistered Tomatoes, Green Recipe
beans, olives and basil This is one of those make-over-and-over-again recipes because it is so easy, has next to no clean up and the whole family will love! This recipe can be made with any type of thick fish fillets such as: salmon, grouper, halibut, monkfish, cod, or even a whole fish such as stripped bass or sea bream (orata).
Ingredients
- ½ lb. of green beans (I like the thin French
- ones, but the regular green beans will do
- just fine)
- 2 handfuls of cherry tomatoes, cut about
- half of them in half
- 3 Tbs. extra virgin olive oil, separated
- ¼ cup black sun dried or kalamata olives,
- pitted
- Salt and pepper
- 4 large, thick fish fillets, with or without
- skin (see note above)
- 2 lemons
- 1 handful of fresh basil, roughly chopped
- 4 anchovy fillets, rinsed*
Instructions
- 1
Remove fish from fridge for 30 minutes -1 hr before cooking the fish.
- 2
Line a cookie sheet with heavy duty tin foil or use a roasting pan unlined. The pan of choice should hold the fish and veggies comfortably with a little room in between each fillet and then between the fish and veggies.
- 3
Preheat the oven and roasting pan/cookie sheet to 475ºF.
- 4
Blanch the green beans in boiling salted water until tender but still slightly al dente, drain and pat dry.
- 5
In a med size bowl toss the green beans, cherry tomatoes and the olives with the olive oil and season with salt and pepper.
- 6
Squeeze ½ a lemon over both sides of the fish, rub with salt and pepper and drizzle a little olive oil on top of the fillets, set aside.
- 7
Chop the anchovies roughly, set aside.
- 8
Toss the basil into the green bean mixture.
- 9
Once the oven and pan are preheated, remove the pan from the oven, drizzle a tiny bit of olive oil on the fish end of the pan. Place the fish on the olive oiled side of the pan and the green bean mixture on the other side. Lay the anchovy pieces on top of the green beans.
- 10
Roast for 10 minuets or so. The cooking time will depend on the thickness of the fish. The rule is 8-10 minutes per inch thick of fish. If the fish is very thin, I would put the veggie mixture in the oven for about 5 minutes and then put the fish in to join the veggies. If you are doing a whole fish, it may need 30 minutes of cooking time; the veggies will hold up for that long, so put everything in together. Serves 4 *Do use the anchovies. Even if you don’t like them, they add a ton of flavour that cannot be replaced with anything else. Just don’t tell anybody about them!
Tips & Storage
- How to Store
- Fish is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2 days in an airtight container.
- Buying Tip
- Look for fish that smells fresh (like the ocean, not fishy), has firm flesh, and clear eyes if buying whole. Ask your fishmonger what's freshest that day.
- Cooking Tip
- Avoid overcooking fish — it should be opaque and flake easily with a fork. Most fish cooks in just 8-10 minutes per inch of thickness.
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Frequently Asked Questions
How do I make One Pan Baked Salmon Fillets with Blistered Tomatoes, Green?
This One Pan Baked Salmon Fillets with Blistered Tomatoes, Green recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 14 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this one pan baked salmon fillets with blistered tomatoes, green ahead of time?
Yes! This recipe stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months. Reheat gently before serving.