Ingredients
6 salmon tails
6 tbsp olive oil
½ lemon
1 large garlic clove
1 tbsp red-wine vinegar
400g cherry tomatoes
50g bunch coriander
500g stringless runner beans, traditionally sliced (long, thin and on the diagonal)

Method
Heat the oven 200˚C/400˚F/gas mark 6.
Boil the kettle.  Smear the fish on both sides with olive oil and place on an oven tray.  Squeeze over the juice from the lemon.
Peel and chop the garlic.  Sprinkle with salt and crush into a paste.  Add to a bowl that can accommodate the tomatoes.  Stir in the vinegar and add 4 tbsp olive oil.  Whisk to amalgamate.  Quarter the tomatoes and stir into the dressing. 
Roast the fish for about 15 minutes until it has just cooked through. 
Finely chop the coriander and stir into the tomatoes. 
Boil the runner beans in a big pan of salted water for 2 minutes.  Drain.  Make a pile of beans in the middle of six warmed dinner plates.  Lay a piece of salmon over the top and spoon the dressing over the fish.

From Dinner In A Dash by Lindsey Bareham Published by Quadrille

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