Sun-Dried Tomato Salmon

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).

In another small bowl, combine the garlic, hard Italian style cheese and olive oil for the dressing (see pantry for amount). Set aside your cheesy dressing for 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 a little sun-dried tomato mayo over the top of each 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 cheesy dressing, then toss to coat. Roast on the middle shelf for the remaining 10-15 mins until crispy and golden.

At the same time, put the salmon tray on the top shelf to bake until the salmon is cooked through and the 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 and pepper.

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