Salmon and Asparagus Wraps with Basil Pesto

Instructions

1: Preheat the oven to 190C/Gas Mark 5.

2: To make the basil pesto, place the pine nuts in a baking tin and roast for a few minutes, until golden brown, keeping a close eye on them to make sure they don’t burn. Leave to cool. Place the basil in a food processor with the toasted pine nuts, Parmesan and Donegal Rapeseed Oil. Season with salt and pepper and blitz to a smooth puree. Place in a small bowl, cover with clingfilm and chill until ready to use. (This can be made up to 4 days in advance)

3: Blanch the asparagus spears in a pan of boiling salted water for 1 minute. Drain and quickly refresh under cold running water, then tip into a bowl of ice-cold water to cool completely.

4: Drain well and pat dry on kitchen paper.

5: Season each salmon fillet with pepper and arrange 3 asparagus spears, trimming them down as necessary, and a dill sprig on top of each fillet. Lightly wrap a slice of Parma ham around each bundle and place in a shallow non-metallic dish, then add a squeeze of lemon juice.

6: Heat the Donegal Rapeseed Oil infused with Lemon in a large ovenproof frying pan over a medium-high heat and add the butter. Once it stops foaming, add the salmon wraps presentation side down and cook for 4-5 minutes all over to seal. Transfer to the oven and roast for another 8 minutes, until the salmon wraps are cooked through.

7: To serve, arrange the salmon wraps on warmed serving plates and spoon some of the basil pesto to one side. Add some mixed salad to each plate and place the rest of the basil pesto on the table. Have a separate dish of baby potatoes and lemon wedges.