This meal, from Diana Henry’s new cookbook, From the Oven to the Table, couldn’t be simpler to throw together They’re not cheap, but salmon fillets do mean an easy supper, as they cook so quickly. Roast green beans were a revelation to me the first time I tried them (American chef and lover of vegetables, Joshua McFadden, got me into them). If you want to serve these beans as a side dish, roast them as directed here, scattering the flavoured crumbs over them at the end. Prep time: 10 minutes | Cooking time: 12 minutes SERVES Four INGREDIENTS 500g green beans, topped but not tailed 4 tbsp extra virgin olive oil 4 salmon fillets, 175-200g each 50g breadcrumbs from coarse white bread (such as ciabatta or sourdough) 1 garlic clove, finely grated 3 tbsp drained and chopped cornichons 2 tsp Dijon mustard 2 tbsp finely chopped flat leaf parsley leaves finely grated zest and juice of ½ unwaxed lemon METHOD Preheat the oven to 200C/190C fan/Gas 6. Put the green beans into a roasting tin or – even better – a shallow ovenproof dish that you would want to serve from, too. Toss them with a little of the oil and some seasoning. Brush the salmon fillets with oil as well, season, then set them on top of the beans. Roast for 12 minutes. Heat the remaining oil in a frying pan. When it’s hot, add the breadcrumbs and fry briskly until golden, then add the garlic and cornichons and cook for another minute. Take the pan off the heat and stir in the mustard , parsley and lemon zest, mixing together well. When 2 minutes of cooking time remain, spoon the breadcrumb mixture on top of the salmon and return it to the oven. Squeeze the lemon juice over the top of the fish and serve. Recipe from From the Oven to the Table: Simple dishes that look after themselves, by Diana Henry (Mitchell Beazley, £25). Order your copy for £20 from books.telegraph.co.uk