Salmon & Asparagus : Robert Irvine
SERVES 4 YOU’LL NEED 2 tbsp grapeseed oil 2 bunches asparagus 2 lbs fingerling potatoes, roasted and halved 2 spring onions, sliced 8 oz Castelvetrano olives, pitted and chopped 2 cups spring peas,...
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Ingredients
- 2 tbsp grapeseed oil
- 2 bunches asparagus
- 2 lbs fingerling potatoes, roasted and halved
- 2 spring onions, sliced
- 8 oz Castelvetrano olives, pitted and chopped
- 2 cups spring peas, shelled
- 1 bunch kale, chopped
- 2 lbs salmon, cut into 4 oz portions
- Juice of 1 lemon
- 1 cup white wine
- 2 tbsp butter
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