Salmon with salsa verde and asparagus

Dean Edwards cooks up a delicious salmon dish seved with seasonal asparagus and a tangy salsa verde.

Serves: 4

Ingredients

4 salmon fillets200g new potatoes (Jersey royals)1 large bunch asparagusBunch spring onions trimmed

Salsa VerdeSmall handful mintSmall handful parsley½ clove garlic1 shallot peeled1 tbs capers drainedJuice ½ lemon1 tsp Dijon mustard40ml olive oil to loosen

Method

• Place the herbs, garlic, shallot, mustard into a mini blender along with a little oil, blitz until fine consistency then stir through the capers and add lemon juice to taste, finally add a little more olive oil if required and season with salt and pepper.

• Cook the potatoes in salted boiling water for 12-15 minutes or until cooked through, slice in half then dress with the salsa verde, reserving some for serving

• Season the salmon with salt and pepper then cook skin side down in a medium hot pan for 4-5 minutes until cooked ¾ of the way through, turn then take off of the heat to finish cooking for a couple more minutes.

• Trim the asparagus of the woody ends, place into a bowl and coat with a little oil, cook on a preheated griddle pan for 4-5 minutes turning until cooked through but still retaining some bite. Then griddle the trimmed spring onions in the same fashion. Serve up the dressed potatoes, asparagus and spring onions and salmon and a little more salsa verde on the side.

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