Loosely based on the Nicoise salad, this one-pan salmon dish is warm, comforting and full of a whole host of nutrients.
Plus it’s delicious and only takes 15-minutes to make.
Try it, because this description really isn’t doing it justice.

Ingredients to feed 2:
2 good quality salmon fillets (go for wild salmon fillets if you can)
a large handful of green beans
a punnet of cherry tomatoes, halved
a jar of flame-grilled peppers
a clove of garlic, crushed
a handful of olives (optional)
1 lemon
good quality olive oil
a handful of parsley
sea salt & black pepper

Method:
Preheat the oven to 180 degrees C.
Pop the green beans, halved cherry tomatoes, garlic, peppers and olives on a baking tray.
Grate over the zest of half a lemon, season well with salt & pepper and add a splash of olive oil.
Stir & pop in the oven for 5 mins.
After 5 mins, add the salmon fillets, drizzle with olive oil and return to the oven for 10 more mins.
Bring a small pan of water to the boil.
Drop the eggs in it and boil for 8 minutes.
Rinse in cold water then peel.
When the salmon comes out of the oven, squeeze over the juice of 1/2 a lemon and mix everything.
Divide between two plates, throw some parsley at it & top with an egg.
Enjoy!