Char-Grilled Aubergine Pesto Salmon

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

INSTRUCTIONS

  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