The actual recipe is here (an off-site link). This page is just a series of notes about variations to the recipe.

You can, of course, use other kinds of filleted fish: tuna, swordfish/marlin, sea bass, kingfish, snapper, mahi mahi, some species of shark, etc.

Choose a fish with firm flesh, and few or no bones. It can be fresh or frozen (in which case thaw it for a couple of hours before baking it).

I would never use cod (any members of the cod family), flounder, halibut, or similar species of fish, for this dish.

The Pesto

Having a good pesto makes all the difference. We make our own (actually, Sheryl makes it because mine is not as good) - it keeps in the fridge for up to 3 days.

The Beans

There are many species of green beans that are fine in this recipe: princess beans, runner beans, French beans, etc.

If you use fresh green beans, they need to be boiled for 3 minutes to soften them before putting them in some olive oil and placing them under the salmon, but if you use frozen beans they do not need to be boiled, just defrosted for 30 minutes before using.

Alternatively you can use asparagus, which doesn't need to be cooked first, and tastes even better.

The Tomatoes

The recipe calls for cherry tomatoes, but we have, at a pinch, used other kinds. Just cut them to a suitable size before using.

As with all ingredients, the better the quality, the better the final dish will taste.

What Else To Have With It

We have eaten this dish with mashed potatoes, sauté potatoes, and occasionally with kohlrabi.