Grilled Salmon with Green Asparagus & Creamy Arugula Pesto
Ingredients
- —2 salmon fillets (about 125 g each)
- —250 g green asparagus
- —40 g arugula
- —20 g toasted pine nuts
- —25 g grated Parmesan cheese
- —1 small clove of garlic
- —3 tbsp extra virgin olive oil
- —½ organic lemon
- —Freshly ground black pepper
- —Pinch of sea salt
Instructions
Juicy grilled salmon, crunchy green asparagus, and a fresh arugula pesto with lemon come together for a light lunch full of flavor. The peppery arugula, toasted pine nuts, and Parmesan cheese give the pesto a deliciously creamy and nutty character. Simple, nutritious, and on the table in twenty minutes.
Toast the pine nuts to golden brown in a dry frying pan.
Blend the arugula with the pine nuts, Parmesan cheese, garlic, 2 tablespoons of olive oil, the juice of half a lemon, and a bit of lemon zest into a smooth pesto.
Season with pepper and a small pinch of salt.
Remove the tough ends of the asparagus, lightly brush them with olive oil, and grill for 4 to 5 minutes until tender-crisp.
Pat the salmon dry, brush with the remaining olive oil, and grill for 3 to 4 minutes per side, ensuring the inside remains juicy.
Divide the asparagus over two plates, place the salmon on top, and generously spoon the arugula pesto over the fish.
Finish with some extra lemon zest and a few loose pine nuts.
Serving Tip
Delicious with a fresh fennel salad or a few grilled lemon wedges.
Storage Tip
The arugula pesto keeps well covered in the fridge for up to 3 days. Preferably grill the salmon and asparagus fresh.