What you'll need:

For the Olive Paste

  • 150g pitted black olives
  • 1 tbsp chives
  • Handful of fresh basil
  • 1 tbsp coriander leaves
  • 3 tbsp olive oil

For the Rest

  • 150g salmon fillet
  • 4 asparagus spears, blanched in boiling water
  • Salt and pepper
  • A drizzle of olive oil

Time: 30 mins

Serves: 1



Preheat your oven to 220C, and get to work on your olive paste. Place your olives, chives, basil, fresh coriander, and olive oil in a food processor, and blend until smooth. Put to one side.


Now for the asparagus. Heat some oil in a griddle pan until smoking. Toss in the asparagus spears, grind over plenty of salt and black pepper, and chargrill for 3 minutes. Keep warm on a plate, and leave to one side.


Gently place the salmon - flesh side down - onto the griddle pan with a little more oil, and cook for two minutes. Turn the fillet over and spread with all your olive paste, and transfer to the oven to cook for a further 5-6 minutes, or until cooked through. Serve with the asparagus spears on a plate, and the olive-coated salmon placed on top.

Wine Match

This recipe will go brilliantly with the brisk and crisp Mainegra Cava Brut Nature NV. These two should be a winning combo!

There you have it -- a special recipe for Salmon, Asparagus, and Olive Paste!

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