Ingredients
Method
- Preheat the oven to 180°C (fan 160°C).
- Cook the Jersey Royals in salted water until tender, about 20 minutes.
- Add the mint for the last few minutes and let them sit for 10 minutes off the heat to infuse.
- Drain the potatoes, reserving a little of the cooking water.
- Crush with a fork, then stir through the butter and enough cooking water to create a rich, glossy mix.
- Fold in the spring onions, season and keep warm.
- Blend the wild garlic leaves, pine nuts, Parmesan and rapeseed oil to a coarse pesto.
- Season to taste.
- Season the salmon and place each fillet on a square of loose foil with a knob of butter.
- Wrap loosely, set on a baking tray and roast for around 15–20 minutes until just cooked through.
- Pour a little of the salmon cooking juices into a small frying pan, add a generous spoon of pesto and warm gently for 1 minute, stirring to form a sauce.
- Cook the asparagus in lightly salted water for around 4 minutes until just tender.
- Divide the crushed potatoes between two warm plates and flatten slightly with the back of a spoon.
- Top with the asparagus, then the salmon, and spoon over the warm pesto sauce to serve.
Nutrition
Notes
Wild garlic has a short spring season — if you can't find it, swap in baby spinach with a small clove of raw garlic blitzed into the pesto. The pesto keeps in the fridge for up to 3 days under a thin layer of oil and is brilliant stirred through pasta the next day.