Our Favourite Recipes
Char-Grilled Aubergine Pesto Salmon
Bring the barbecue indoors with this smoky salmon recipe. The secret ingredient is Sacla' Char-Grilled Aubergine Pesto, spread on each fillet before griddling. Crisply caramelised on the outside, tender on the inside, it's supper perfection.
Dairy Free
Gluten Free
Pescatarian
Buon Appetito
Ingredients
- 2 x 150g fillets salmon
- ½ jar Sacla' Char-Grilled Aubergine & Roasted Garlic Pesto 190g
- 150g baby new potatoes
- 100g asparagus, halved width-ways
- Half a small red onion, finely chopped
- 2 tbsp. olive oil
- ½ lemon, juice
- 2 tbsp. parsley, freshly chopped
- Salt & black pepper to taste
Method
- Spread the Pesto onto the salmon and set aside to marinate
- 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 slightly crisp
- Drain the vegetables well and place them in the pan
- Stir in onion, olive oil, lemon juice and parsley
- Season and leave for a few minutes to allow the flavours to blend
- Meanwhile, heat up a griddle pan and cook salmon over a high heat for 4-5 minutes on each side, until it's nicely browned but still pink in the middle
