I’m not sure a day goes by where I don’t think about eating bacon. You might’ve already gathered that by the praise I made of the delicious stuff in my Broccoli Bacon Salad post from earlier this week.
When I decided to stop being a vegetarian back in 2010, my first meat was bacon. I had been planning a trip to Southern Spain with my then “new” boyfriend and figured it would be a sin to go to Andalusía and NOT eat pork products. While we were in Granada, we tried some mountain air dried jamón ibérico and I still occasionally have dreams about it, it was that good. I even smuggled some of it with me back to the US in the lining of my suitcase, and spent the next three weeks garnishing just about everything I ate with it.
So back to bacon. Even though I generally try to avoid Magasin (a large Danish department store with the most amazing basement gourmet market), I have found myself in there a couple times lately because they seem to have the most diverse selection of unhomogenized dairy products. They also have a delectable way of presenting everything, and I have been eying their bacon-wrapped salmon for about four months now. So today, I decided to give it a shot.
Asparagus is in season and out in full force in Copenhagen, and a friend of mine just posted a photo of some she roasted in the oven last night that gave me inspiration, so I pass on her recipe to you.
This meal is particularly awesome because it took less than 35 minutes to make the magic happen. Nothing quite like healthy, delicious AND fast, amiright?
BACON-WRAPPED SALMON with PESTO & ROASTED ASPARAGUS
- 2 filets of salmon, skin removed (if you’re as good as I am at removing skin from salmon, ask your fish monger to do it for you)
- 4-6 fairly thick slices of free-range bacon (depending on how much you love bacon, and how big your salmon filets are)
- 4 tbsp Pesto, divided (mine isn’t homemade today because we were in a hurry to eat, but it is made with real olive oil. Click the link to see my favorite homemade pesto recipe)
- one bunch of organic asparagus (about 250 grams)
- extra virgin olive oil
- balsamic vinegar
- salt & pepper
Preheat oven to 180 degrees (C).
Wash and “break” asparagus at their natural breaking point (see this video to see what I’m talking about). Lay them out in a baking dish, and drizzle olive oil over them. Toss with a dash of balsamic vinegar, and salt & pepper to taste. Set aside.
Roll up each salmon filet (skinned side should be on the inside) and secure with 2-3 slices of bacon each (the bacon should be sticky enough to hold the salmon together, but if it’s not, feel free to use wooden toothpicks). Place salmon rolls salmon side down in a baking dish, and add 2 tbsp of pesto to the middle of each salmon roll.
Cover the salmon baking dish with aluminum foil. Put salmon and asparagus into the oven at the same time, and bake for 20-25 minutes.