3 small fillets of anchovies in olive oil (from the tin); drained
30ml/2 tablespoons olive oil
Ground black pepper to taste
Wedges of lemon to serve
For broccoli & the dressing:
Juice of 1/2 lemon
1-2 cloves garlic, crushed and finely chopped
30ml/ 2 tbsp. extra virgin olive oil
Preheat the oven to 180C/350F/Gas 4
Grease the baking tray with the olive oil and place the salmon fillets on it. Spread the cherry tomatoes, olives and the anchovy fillets over and around the salmon fillets. Season with ground black pepper. Place the tray in the preheated oven for about 20-25 minutes (please refer to cooking instructions at the packaging as cooking time may vary with the size or type of the fish), until the fish is cooked and the tomatoes starting to turn crisp at the edges.
While the salmon is in the oven, prepare the broccoli. Steam the broccoli over a pan of boiling water for a few minutes. Cool the broccoli in iced water and set aside in a serving bowl. Combine the olive oil, chopped garlic and the lemon juice in a bowl and drizzle this sauce over the broccoli, mix well.