Mint and pistachio pesto with salmon

Bring out your favourite drop for this delicious dish that makes makes olive oil a star ingredient - then add a liberal drizzle to finish.

Recipe «Mint and pistachio pesto with salmon» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 12 pink fir apple or kipfler potatoes, halved, 2 tbsp olive oil, 4 salmon fillets, 2 bunches asparagus, trimmed, 1 cup mint leaves , 1/3 cup pistachios, 1 garlic clove, crushed, 1/4 cup finely grated parmesan , 1/2 cup extra virgin olive oil.

Ingredients:

• 12 pink fir apple or kipfler potatoes, halved 
• 2 tbsp olive oil 
• 4 salmon fillets 
• 2 bunches asparagus, trimmed 
• 1 cup mint leaves 
• 1/3 cup pistachios 
• 1 garlic clove, crushed 
• 1/4 cup finely grated parmesan 
• 1/2 cup extra virgin olive oil 

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Arrange the potato, asparagus and salmon on serving plates. Top with pesto and serve immediately.