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1
Preheat the oven to 425F.
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2
For the salsa verde, combine the parsley and mint leaves, capers, anchovy fillets and one garlic clove.
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3
Mash together with a pestle and mortar to form a coarse paste and season to taste with a little salt.
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4
Line the base of a lagre roasting tin with a sheet of non-stick baking-paper and then lay the tomatoes in rows of four down the centre of the paper (diagonally if necessary so that your salmon will fit in the tin).
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5
Scatter over a tablespoon of capers, garlic slices, half of the chilli flakes and all but one large sprig of the thyme.
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6
Drizzle over three tablespoons of the oil, the water, and some salt, to taste.
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7
This will prevent the salmon from sticking and produce a lovely sauce to serve with the salmon.
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8
Brush the skin-side of one salmon fillet with oil, season lightly with salt and place skin-side down on top of the tomatoes.
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9
Lightly season with salt and then cover with the salsa verde mixture.
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10
Lightly season the cut face of the second salmon fillet and place on top of the salsa verde covered salmon skin-side down.
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11
Brush the skin with olive oil and scatter with the remaining chilli flakes and the leaves from the remaining thyme sprig.
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12
Season, to taste, with salt and freshly ground black pepper.
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13
Roast the fish for 25 minutes, until the skin is lightly browned and the flesh still slightly pink in the centre.
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14
Remove the salmon from the oven and leave it to rest briefly.
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15
Using a small sharp kitchen knife, peel the potatoes from top to bottom, taking as wide a band of peel off each time as possible.
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16
Work around the potato to create a fairly uniform oval shape.
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17
Bring 1in of water to the boil in a large pan, then reduce to a simmer.
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18
Lower a petal steamer into the pan (the boiling water should not reach the holes).
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19
Add the potatoes and sprinkle them liberally with salt.
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20
Cover the pan with a tight-fitting lid and steam for about 20 minutes, checking the water level regularly, until tender when pierced with the tip of a small knife, but not falling apart.
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21
Transfer the potatoes to a bowl, brush with a little melted butter and serve.
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22
For the bean salad, bring a pan of well-salted water to the boil.
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23
Add the beans and boil rapidly for 4-4 1/2 minutes until just tender.
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24
Meanwhile, whisk together the mustard and vinegar and then gradually whisk in the olive oil.
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25
Season to taste with salt and pepper.
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26
Drain the beans well and return them to the pan.
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27
Toss with the scallions and mustard dressing.
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28
Pile into a serving bowl and serve warm.
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29
To serve, cut the salmon across into portion-sized pieces.
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30
Serve with some of the cooking juices, spooned over, some of the roasted tomatoes, with bean salad and steamed potatoes to the side.
