What you'll need:For the Olive Paste150g pitted black olives1 tbsp chivesHandful of fresh basil1 tbsp coriander leaves3 tbsp olive oilFor the Rest150g salmon fillet4 asparagus spears, blanched in boiling waterSalt and pepperA drizzle of olive oilTime: 30 minsServes: 1MethodFirstPreheat your oven to 220C, and get to work on your
What you'll need:
For the Olive Paste
- 150g pitted black olives
- 1 tbsp chives
- Handful of fresh basil
- 1 tbsp coriander leaves
- 3 tbsp olive oil
For the Rest
- 150g salmon fillet
- 4 asparagus spears, blanched in boiling water
- Salt and pepper
- A drizzle of olive oil
Time: 30 mins
Preheat your oven to 220C, and get to work on your olive paste. Place your olives, chives, basil, fresh coriander, and olive oil in a food processor, and blend until smooth. Put to one side.
Now for the asparagus. Heat some oil in a griddle pan until smoking. Toss in the asparagus spears, grind over plenty of salt and black pepper, and chargrill for 3 minutes. Keep warm on a plate, and leave to one side.
Gently place the salmon - flesh side down - onto the griddle pan with a little more oil, and cook for two minutes. Turn the fillet over and spread with all your olive paste, and transfer to the oven to cook for a further 5-6 minutes, or until cooked through. Serve with the asparagus spears on a plate, and the olive-coated salmon placed on top.
This recipe will go brilliantly with the brisk and crisp Mainegra Cava Brut Nature NV. These two should be a winning combo!
There you have it -- a special recipe for Salmon, Asparagus, and Olive Paste!
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