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How to make Mint and pistachio pesto with salmon

Yield = 4
Prep time: 0:10
Cook time: 0:15
Total time: 0:25

Ingredients

12 pink fir apple or kipfler potatoes, halved
2 tablespoons olive oil
4 (about 600g) salmon fillets
2 bunches asparagus, trimmed

Mint and pistachio pesto

1 cup mint leaves
1/3 cup (55g) pistachios
1 garlic clove, crushed
1/4 cup (20g) finely grated parmesan
1/2 cup (125ml) extra virgin olive oil

Method

Step 1 To make the mint and pistachio pesto, place the mint, pistachios, garlic and parmesan in the bowl of a food processor and process until coarsely chopped. With the motor running, add the oil in a thin stream. Process until well combined. Taste and season with salt and pepper.
Step 2 Place the potato in a medium saucepan and cover with cold water. Place over high heat and bring to the boil. Cook for 5 minutes or until almost tender. Drain well.
Step 3 Heat a char-grill pan on high. Drizzle a little of the oil over the salmon and season with salt and pepper. Add the salmon to the grill and cook for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
Step 4 Meanwhile, drizzle the remaining oil over the potato and asparagus. Add to the grill and cook, turning occasionally, for 2 minutes or until lightly charred.
Step 5 Arrange the potato, asparagus and salmon on serving plates. Top with pesto and serve immediately.