The kind of Greek plate you make on repeat. lemon and oregano, a proper char, and a finish of fresh herbs.
Free to cook
Prep everything first: chop the aromatics, measure the lemon and oregano elements, and pat the salmon dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the salmon. Cook over a fierce heat until well charred in patches, then finish through.
Stir in the kalamata olives and the rest of the lemon and oregano flavours, letting them cook out for a minute until fragrant.
Add the green beans along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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