Put the oil, anchovies and tomato paste into a small sauté pan and place on a medium heat. Once it starts to simmer, cook for 5 minutes, stirring from time to time. Add the chilli flakes and coriander seeds and cook for another minute, until fragrant. Remove from the heat and add the garlic, preserved lemon and maple syrup. Stir to combine, then set aside to cool for about 15 minutes.

Preheat the oven to 220°C fan.

Place the beans, spring onions and tomatoes on a large, parchment-lined baking tray. Drizzle over 3 tablespoons of the tomato anchovy oil, ¼ teaspoon of salt and a good grind of black pepper. Toss to combine and place in the oven for 12–13 minutes, until the beans and tomatoes are starting to soften and taking on a little colour.

Meanwhile, arrange the salmon fillets on a plate and, using a spoon, divide the remaining tomato anchovy oil (as well as all the solids) evenly on top of the fillets. Once the beans and tomatoes have had their time in the oven, nestle the salmon fillets among them and return to the oven for a further 8 minutes. Set aside for 5 minutes, out of the oven, to rest.

While the salmon is baking, mix all the ingredients for the salsa in a small bowl and season with a good grind of black pepper. Spoon half the salsa over the salmon and serve the fish warm (or at room temperature, which works just as well), with the rest of the salsa in a bowl on the side.