Sun-Dried Tomato Salmon and Roasted Tomatoes

Meanwhile, in a small bowl, combine the sun-dried tomato paste and mayonnaise. Set aside.

Peel and grate the garlic (or use a garlic press). Zest the lemon and cut into wedges.

In another small bowl, combine the garlic, lemon zest, parmesan and olive oil for the dressing (see pantry for amount). Set aside to add to the potatoes later.

Lay the salmon fillets, skin-side down, onto a lined baking tray. Season with salt and pepper.

Using the back of a spoon, spread some sun-dried tomato mayo on top of the salmon fillet (reserving most for later), then press the breadcrumbs on top. Drizzle with oil and set aside. IMPORTANT: Wash your hands and equipment after handling raw fish.

Halve the tomatoes and pop them onto a piece of foil with a drizzle of oil, then season with salt and pepper. Fold the foil, sealing on all sides to create a parcel, then place it on the salmon baking tray. 

When the potatoes have 10-15 mins left, remove them from the oven.

Drizzle with the parmesan, garlic and lemon oil, then toss to coat. Roast for the remaining 10-15 mins until crispy and golden.

At the same time, put the salmon tray on the middle shelf to bake until the salmon is cooked through and tomatoes have softened, 10-15 mins. IMPORTANT: The salmon is cooked when opaque in the middle.

While everything roasts, boil a half-full kettle. Trim the green beans.

Pour the boiled water into a saucepan with 1/2 tsp salt on high heat. Add the beans and cook until tender, 4-6 mins, then drain in a colander.

Add the butter (see pantry for amount) to the (now empty) pan on low heat. Season with salt, pepper and a squeeze of lemon juice. 

Once the butter has melted, remove from the heat. Add the cooked green beans to the pan and toss to coat.