First spread the Sacla' Char-Grilled Aubergine Pesto onto the salmon and set aside to marinate.
Next cook the potatoes in a large pan of boiling salted water for 10 minutes until they're almost tender. Add the asparagus and cook for a further 2-3 minutes until it's cooked through but still slightly crisp.
Drain the vegetables well and return to the pan.
Now stir in the red onion, olive oil, lemon juice, parsley and some salt and pepper. Set aside for a few minutes to allow the flavours to blend.
Meanwhile, heat up a griddle pan. Cook the salmon over a high heat for 4-5 minutes on each side until it's nicely browned but still pink in the middle.
Now lay the salmon fillets next to the warm summer salad and serve.