Char-grilled Aubergine Pesto Salmon
Preparation Time: 15 minutes
Cooking time: 20 minutes
Ingredients (Serves 2):
2 x 150g Salmon fillets
3 tbsp Sacla char-grilled aubergine pesto
150g baby new potatoes
100g asparagus, halved widthways
½ small red onion, finely chopped
juice of half a lemon
2 tbsp olive oil
2 tbsp chopped fresh parsley
salt and pepper
First, spread the Sacla' char-grilled aubergine pesto onto the salmon and set aside to marinate.
Next, cook the potatoes in a large pan of boiled water for 10 minutes until they're almost tender. Add the asparagus and cook for a further 2-3 minutes until it is cooked through but slightly crisp.
Drain the vegetables well and return to the pan.
Now stir in the red onion, olive oil, lemon juice, parsely and some salt and ppeper. Set aside for a few minutes so to allow the falvours to blend.
Meanwhile, heat up a griddle pan. Cook the salmon over a high heat for 4-5 minutes on each side until it's nicely browned but still pink in the middle.
Now lay the salmon fillets next to the warm summer salad and serve.