Bring out your favourite drop for this delicious dish that makes makes olive oil a star ingredient - then add a liberal drizzle to finish.
- To make the mint and pistachio pesto, place the mint, pistachios, garlic and parmesan in the bowl of a food processor and process until coarsely chopped. With the motor running, add the oil in a thin stream. Process until well combined. Taste and season with salt and pepper.
- Place the potato in a medium saucepan and cover with cold water. Place over high heat and bring to the boil. Cook for 5 minutes or until almost tender. Drain well.
- 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.
- Meanwhile, drizzle the remaining oil over the potato and asparagus. Add to the grill and cook, turning occasionally, for 2 minutes or until lightly charred.
- Arrange the potato, asparagus and salmon on serving plates. Top with pesto and serve immediately.
You may need it
Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set