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