Ingredients

4 6oz pieces of Salmon

1 Tablespoon of Pesto

2 Diced Tomatoes

1/2 Cup Chopped Kalamata Olives

1 Small Chopped Shallot

1 Clove Chopped Garlic

4 Tablespoons Olive Oil

2 Tablespoons Lemon Zest

1 Tablespoon Balsamic Vinegar

Juice from 1/2 Lemon

3-4 Basil Leaves

Pinch Chopped Parsley

Preparation

Cruda:

  1. Combine the diced tomatoes, chopped garlic, diced shallot, balsamic vinegar, olive oil, parsley and basil.
  2. Salt to taste, squeeze lemon, and stir. Set aside.

Asparagus: 1: Boil 4 Minutes 2. Remove from water and brush with oil. Grill on skillet, turning. Set aside.

Salmon:

  1. Salt both sides of salmon, then brish wiht pesto on one side and olive oil on the other.
  2. Place salmon on skillit pan and grill for 4 minutes on each side.
  3. Transfer salmon to serving tray; surround with asparagus.
  4. Spoon cruda sauce over salmon and garnish with lemon wedges.