One thing that often surprises American tourists (or even new expats) when they arrive in Paris is that we don’t really have air conditioning here.
Honestly, I’ve gotten quite used to it. Paris tends to be neither as hot nor as humid as New York was, growing up, and most of the time, creating a cross-breeze by opening the windows or shutting the shades to keep out the sun is more than enough to prevent our apartment from turning into a small oven.
Of course, this isn’t always the case.
In recent weeks, Paris has become just as humid as I remember New York being when I was small, and while it’s far from the 90-degree days I remember having growing up, it’s nearly impossible to even consider having anything hot for dinner.
It’s in moments like these that I opt for meals that can be served cold or, at the very least, at room temperature. This dish of pan-roasted asparagus and salmon with pesto potato salad is the perfect one to make in cooler moments of the day.
Pan-Roasted Salmon and Asparagus with Pesto Potato Salad (serves 2)
200 grams potatoes
1/4 cup prepared pesto
1 tablespoon ghee
300 grams salmon fillet
1 pound asparagus
salt and pepper, to taste
Cook the potatoes in salted boiling water for 20 minutes, or until cooked through. Rinse in cold water until cool enough to handle, then slice and toss with the pesto. Refrigerate until ready to serve.
Heat the ghee in a pan. Season the salmon with salt and pepper, and cook, flesh-side down, for 4 minutes. Flip and cook on the other side for an additional 3 minutes, then remove and allow to rest.
Add the asparagus to the pan, and season with salt and pepper. Cook until charred on both sides, about 10 minutes total.
Serve immediately over the potatoes, or chill and serve cold later.