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Char-Grilled Aubergine Pesto Salmon

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.
Profile Serves: 2
Icon/Time On the table in: 35 mins
Dairy Free
Gluten Free
Pescatarian
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Ingredients

  • 2 x 150g fillets salmon
  • ½ jar 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
  • ½ lemon, juice 
  • 2 tbsp. parsley, freshly chopped
  • Salt & black pepper to taste

Method

  1. Spread the 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 the vegetables well and place them in the 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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