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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