I had to check that I hadn’t published this recipe already – it’s been part of my repertoire (Pretentious? moi??) for years, and may well be the dinner party main course that you never knew you needed. I’ve a notion that it might have been a Jamie Oliver recipe originally, but I’ve added my own bits over the years, until I got to this version.
The glorious thing about this is that you can have the whole main course prepped and on one tray the night before; then all you do is stick it into the oven, give it 20 minutes, and hey presto – Dinner is served!
Here we go.. I’m making this for 4 people today; all you need to do is bump up the quantities of French beans/olives as your numbers increase!
- A very large, shallow baking tray or two smaller ones ( see NOTES)
- A large saucepan
- Clingfilm or baking parchment
- A medium-sized bowl
- 1 boneless, skinless Salmon fillet per person (see NOTES)
- a packet of sliced Parma ham
- About 300g prepared French beans
- A big handful of Black olives, with the stone in
- A packet of baby tomatoes on the vine
- Olive oil
- Start off with the French beans – trim off the ends, then give them a quick wash, drain, and add about 250mls of cold water to the saucepan, and bring to the boil.
- Boil for about 2 minutes then drain, and put them into the bowl with a tablespoon of Olive oil and the black olives. Toss to combine. Put to one side until ready to cook.
- Spread a little oil over the baking tray
- Heat the oven to 180 degrees.
- Wrap each piece of Salmon in a slice of Parma ham, then place onto the tray
- Give the French beans one more toss, the put them on the other side of the tray.
- Place the tomatoes, still on their vines, on top of the beans and olives.
- Put the tray into the heated oven and give it 20 minutes.
- Remove and serve – saying to yourself – ‘Hey Presto’!
- The ingredients in this dish can all be prepared a day ahead of time, so think of coming in from work, and simply having to throw it all onto the tray – all your work was done yesterday (or earlier today if you’re serving this evening)
- The Salmon really needs to be skinless – any fish counter will do this for you no problem. You can always do this yourself, and it just takes you a little longer than the professionals.
- I also check each fillet to make sure that as many bones as possible have been removed. You can remove any stragglers with a pair of sterilised tweezers.
- If you’re preparing ahead, cover the beans and olives with clingfilm and store in the fridge.
- Wrap the Salmon in the Parma ham, then drizzle with Olive oil (this prevents the very thin slices of Parma ham from drying out) before covering with a sheet of baking paper, followed by some clingfilm. Store in the fridge until you’re literally ready to put it into the oven.
- If you’re catering for more than 4, I’d suggest dividing the salmon between two or more baking trays, then adding the French beans, etc. to each tray – it means that all the flavours will be combined.
- You’ll find some juices at the bottom of the tray when you’ve served it up – this has lots of flavour, so I usually spoon some over the French beans at the last minute.
- I love to serve either my easy and delicious Potato Gratin, or my Hot Crushed Potato with this dish.