Ingredients

• 150g/5oz black olives
• pitted
• 1 tbsp chives
• 1 tbsp fresh coriander leaves
• 3 tbsp olive oil
• handful fresh basil leaves
• drizzle olive oil
• 4 asparagus spears
• blanched in boiling water
• salt and freshly ground black pepper
• 150g/5oz salmon fillet

Directions

• Preheat the oven to 220C/425F/Gas 7.
• To make the olive paste
• place the olives
• chives
• coriander
• olive oil and basil into a food processor and blend until smooth.
• Meanwhile
• for the asparagus
• heat the oil in an ovenproof griddle pan until smoking. Add the asparagus spears and chargrill for 2-3 minutes. Season
• to taste
• with salt and freshly ground black pepper. Remove from the pan and keep warm.
• For the salmon
• place the salmon fillet onto the hot griddle pan and cook for 1-2 minutes
• until browned. Turn over the salmon and spread with the olive paste. Transfer the salmon to the oven and to roast for a 5-6 minutes
• until the salmon is completely cooked through.
• To serve
• arrange the griddled asparagus spears on a plate and top with the salmon.