Char-Grilled Aubergine Pesto Salmon

Name: Char-Grilled Aubergine Pesto Salmon
Prep time: THMS
Cook time: THMS
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

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.

Cook Time

35 mins

Serves

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

How to make the recipe

Step 1

Spread the Pesto onto the salmon and set aside to marinate

Step 2

Cook the potatoes in a large pan of boiling salted water for 10 minutes, until they're almost tender

Step 3

Add the asparagus and cook for a further 2-3 minutes, until it's cooked through but slightly crisp

Step 4

Drain the vegetables well and place them in the pan

Step 5

Stir in onion, olive oil, lemon juice and parsley

Step 6

Season and leave for a few minutes to allow the flavours to blend

Step 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