Char-Grilled Aubergine Pesto Salmon

On the table in 35mins

Serves 2

Ingredients

  • 2 x 150g fillets salmon
  • 3 tbsp. Sacla’ Char-Grilled Aubergine Pesto
  • 150g baby new potatoes
  • 100g asparagus, halved width-ways
  • Half a small red onion, finely chopped
  • 2 tbsp. olive oil
  • 1/2 lemon, juice 
  • 2 tbsp. parsley, freshly chopped
  • Salt & black pepper to taste

Method

  1. Spread the Sacla’ Pesto onto the salmon and set aside to marinate
  2. Cook the potatoes in a large pan of boiling, salted water for 10 minutes, until they're almost tender
  3. Add the asparagus and cook for a further 2-3 minutes, until it's cooked through but slightly crisp
  4. Drain vegetables well and return to pan
  5. Stir in onion, olive oil, lemon juice and parsley
  6. Season and leave for a few minutes to allow the flavours to blend
  7. 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

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