SALMON AND ASPARAGUS WITH A BASIL SAUCE

Salmon fillets, cooked simply and slowly, are complemented by a rich sauce of asparagus, cream and pesto. Don’t be tempted to pile the fillets on top of each other to cook them – bake in a single layer in separate roasting tins. Serve with baby new potatoes or, for a special occasion, Jersey Royals.

Serves 6

● 6 x 150g (5½oz) centre-cut salmon fillets, skinned

● Salt and freshly ground black pepper

● 12 asparagus spears

● 300ml (10fl oz) double cream

● Juice of ½ a lemon

● 4tbsp pesto

Preheat the oven to 140°C/fan 120°C/gas 1. Line a roasting tin with a large piece of foil and arrange the salmon fillets on top in a single layer. Season with salt and freshly ground black pepper, then scrunch the sides of the foil at the top so the fillets are enclosed.

Cook in the oven for 50 minutes or until the salmon is matt pink and just done. Don’t let it overcook or it will become dry.

Meanwhile, trim the woody ends from the asparagus spears and discard, then cut off 5cm (2in) from each tip and put to one side. Finely shred the stalks, cutting them diagonally into thin slices.

Bring a pan of salted water to the boil, add the asparagus tips and

The basil sauce can be made up to 8 hours ahead. It is not suitable for freezing. shredded stalks, then bring back to the boil and cook for 3 minutes.

Drain, separate the tips from the stalks, and keep warm.

Heat the cream, lemon juice and pesto in a pan until hot. Add the cooked shredded stalks and season with salt and freshly ground black pepper.

To serve, arrange the hot salmon fillets on a serving plate. Pour the sauce over and garnish each fillet with two asparagus tips. Serve any leftover sauce separately.