Pan-fried salmon with asparagus, crispy Parma ham and hollandaise sauce
- 2 salmon fillets, skin off
- Salt and pepper to season
- 6 slices Parma ham (Casadamont)
- 6 large stems fresh asparagus
- 10 fresh basil leaves
- 2 tbsp toasted pine nuts (Lamb brand)
- 50ml olive oil
- 50g grated Parmesan cheese (Zanetti)
- 2 tbsp Hollandaise sauce (Maille)
- 1 lime, cut into wedges
- Small bunch mixed salad leaves for serving
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Cut the ends off the salmon fillet to create a nice rectangle. Season with salt and pepper , lay on 3 stems of asparagus and wrap up in the Parma ham. Heat a pan with a little oil and quickly brown the Parma ham all over, transfer to an oven dish and continue to bake in the oven for 8-10 minutes. Meanwhile, make a pesto by blitzing together the basil leaves, Parmesan, pine nuts and olive oil. To serve, spread a spoonful of pesto onto 2 serving plates and place the salmon on top. Dress a bunch of salad leaves and place onto a corner in each plate. Place the Hollandaise sauce into a small piping bag and pipe small blobs onto the plates and serve.
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