Crispy Skin Salmon

I adapted this recipe a few days ago, late home from work with kids.

It was so easy and a hit with everyone - not to mention absolutly mouth-watering.  Full of all the good Omega-3 oils for your body!
Anchovies give this dish a subtle saltiness without needing to add extra salt.  If you're not a fan, leave them out.

Feel free to alter the veges to snow peas, asian greens etc and change the mayonaise flavouring to suit.
For a healthier option - leave out the mayo.

what you need -
450g green beans (or other vege)
1 punnet of cherry  tomatoes (organic) washed well
½ cup pitted Kalamata olives
2-3 whole anchovies (optional)
handful of fresh basil + extra finely chopped 
extra virgin olive oil
¼ cup whole egg mayonaise 9orgaic or made from scratch if possible)
1 clove garlic, minced
1 lemon, half juiced, half cut into wedges
4 x 180g salmon fillets, skin on.

how -
1. Preheat oven to 200 deg.
2. Blanch beans in boiling water for 1 minute. Refresh in ice-cold water.
3. Drain & lay beans in a Baking Dish. Scatter over tomatoes, olives, anchovies and toss with a little olive oil.
4. Roast for 15-18 mins.
5. While cooking, add finely chopped Basil, garlic and lemon juice to mayonaise.  season and set aside.
6. Heat a non-stick frypan. Season salmon both sides. Place salmon skin-down & cook on low heat until skin is crispy.
7 Turn Salmon over & cook for a further 2-3 min.  It should still be pink in the middle.
8. Divide green salad between plates and top with salmon.  Serve with lemon wedges & mayo if needed.

This feeds 4. Enjoy!