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Dunnes stores salmon

Organic Irish salmon & asparagus wraps with basil pesto

This simple dish from Neven Maguire, Dunnes Stores Simply Better ambassador, makes for a perfect summer lunch

Serving: serves 4


  • 4 Simply Better Fresh Organic Irish Salmon Darnes
  • 4 slices of Simply Better Italian Prosciutto
  • Di Parma
  • 1 tbsp Simply Better P.D.O. Terra Di Bari
  • Bitonto Extra Virgin Olive Oil
  • 4 tsp Simply Better Italian Made Pesto Alla
  • Genovese with PDO Genovese Basil
  • 12 asparagus spears, trimmed
  • 4 fresh dill sprigs
  • Juice of 1⁄2 lemon
  • 25g butter
  • Freshly ground black pepper
  • Lightly dressed mixed salad, to serve
  • Roasted baby potatoes, to serve
  • Lemon wedges, to garnish


  1. Preheat the oven to 190°C (375°F/Gas Mark 5).
  2. Blanch the asparagus spears in a pan of boiling salted water for 1 minute. Drain and quickly refresh under cold running water, then tip into a bowl of ice-cold water to cool completely. Drain well and pat dry on kitchen paper.
  3. Season each salmon darne with pepper and arrange 3 asparagus spears, trimming them down as necessary, and a dill sprig on top of each fillet. Lightly wrap a slice of Prosciutto Di Parma around each bundle and place in a shallow non-metallic dish, then add a squeeze of lemon juice. Heat the olive oil in a large ovenproof frying pan over a medium-high heat and add the butter. Once it stops foaming, add the salmon wraps presentation-side down and cook for 4-5 minutes all over to seal.
  4. Transfer to the oven and roast for another 8 minutes, until the salmon wraps are cooked through.
  5. To serve, arrange the salmon wraps on warmed serving plates and spoon some of the basil pesto to one side. Add some of the mixed salad to each plate and have a separate warmed dish of the roasted potatoes and lemon wedges for the table.

Recipe courtesy of Neven Maguire

Brought to you by Dunnes Stores Simply Better