Preparation: 10 minutes
Cooking: 25 minutes
Difficulty rating: easy
200g baby new potatoes
100g asparagus tips
1 tsp sunflower oil
Two salmon fillets (approx 265g pack)
For the pesto
2 tbsp salted peanuts
Half a small clove of garlic
25g pack basil leaves
3 tbsp olive oil
1 tbsp lime juice
1. Cook the potatoes in boiling water for 13 minutes, then add the asparagus tips to the water and cook for a further 2-3 minutes until just tender. Drain and keep warm.
2. Meanwhile, prepare the pesto. Whizz all the ingredients together in a food processor until finely chopped, season with black pepper and add a little more lime juice to taste. Set aside.
3. Heat the sunflower oil in a small frying pan. Season the salmon fillets with black pepper and fry for 2-4 minutes each side, depending on the thickness of the fish, until golden and just cooked through.
4. Serve with the potatoes, asparagus (sliced in half lengthways, if you like) and a drizzle of pesto
Try pine nuts instead of peanuts in the pesto, or save time and try M&S ready-made fresh green pesto instead.
Recipe provided by Marks & Spencer
All ingredients are available in-store at M&S