Ingredients
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6 x 5½ oz (150 g) center-cut Salmon
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Salt
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freshly ground Black Pepper
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12 Asparagus
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1¼ cups heavy Cream
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½ Lemon Juice
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¼ cup Pesto
Directions
Salmon filets, cooked simply and slowly, are complemented by a rich sauce of asparagus, cream, and pesto. Serve with baby new potatoes.
Steps
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1
Done
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Preheat the oven to 275˚F (140˚C). Line a roasting pan with a large piece of foil and arrange the salmon filets on top in a single layer. Season with salt and freshly ground black pepper, then scrunch the sides of the foil at the top so the filets are enclosed. |
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2
Done
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Cook in the oven for 50 minutes (1 hour for 12) or until the salmon is matte pink and just done. Don’t let it overcook or it will become dry. |
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3
Done
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Meanwhile, trim the woody ends from the asparagus spears and discard, then cut off 2 in (5 cm) from each tip and put to one side. Finely shred the stalks, cutting them diagonally into thin slices. |
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4
Done
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Bring a pan of salted water to a boil, add the asparagus tips and shredded stalks, then bring back to a boil and cook for 3 minutes. Drain, separate the tips from the stalks, and keep warm. |
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5
Done
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Heat the cream, lemon juice, and pesto in a pan until hot. Add the cooked shredded stalks and season with salt and freshly ground black pepper. |
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6
Done
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To serve, arrange the hot salmon filets on a serving plate. Pour over the sauce and garnish each filet with two asparagus tips. Serve any leftover sauce separately. |
