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Salmon, Red Pesto & Asparagus
 1 Users Voted
The mayonnaise holds together the pesto sauce and makes it an ideal topping without being overpowering. I like the subtle flavour of red pesto, based on tomatoes, but this works equally well with basil pesto. Ingredients
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Method
Pre-heat the oven to 180 degrees C and line a baking sheet with kitchen parchment.
1. Skin and pin-bone the salmon. Place side-by-side on the parchment lined baking sheet. 2. In a small bowl mix together the pesto and mayonnaise. Divide equally between the salmon fillets, spreading neatly down the centre of each. 3. Place a spear of asparagus on top of the pesto coated salmon then wrap with a slice of Serrano ham, taking care to tuck away the join.
Bake for 20 minutes in the pre-heated oven. Reviews
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