Salmon with mint & pistachio pesto

Bring out your favourite drop for this delicious dish that makes makes olive oil a star ingredient!

2 portions

  • 2 tablespoons olive oil
  • 300 gr salmon
  • 350 gr asparagus, trimmed

Mint and pistachio pesto

  • 1 cup mint leaves
  • 60 gr pistachios
  • 1 garlic clove, crushed
  • 45 ml extra virgin olive oil

To make the mint and pistachio pesto, place all the ingredients in a small blender, and  process until coarsely chopped and well combined. Taste and season with salt and pepper.

Heat a char-grill pan on high. Drizzle a little of the oil over the salmon and season with salt and pepper. Add the salmon to the grill and cook for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.

Cook the asparagus until desired tenderness. Or add to the grill and cook, turning occasionally, for 2 minutes or until lightly charred.

Arrange the asparagus and salmon on serving plates. Top with pesto and serve immediately.


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