Salmon mignons with zucchini and tarragon pesto
This recipe is great for dinner parties. You can get all the preparation done in advance, so you can enjoy the evening, without spending all your time in the kitchen.

4 6oz Macknight salmon mignons
2 tsp of olive oil
1/2 tsp of sea salt
4 medium sized zucchini
10 cooked new potatoes
1 lime
4 tsp of fresh tarragon
1 handful of fresh parsley
2 tsp of toasted pine nuts
8 tbsp of extra virgin olive
1/2 tsp of sea salt flakes
200ml dry white wine

Here's How
Place all the herbs into a food processor, followed by the pine nuts, sea salt, olive oil, lime zest and juice.  Blend together until you have a zesty pesto. Pour into a clean jar and place in the fridge until you needed.  Using a vegetable peeler, peel the zucchini until you get to the centre of the vegetable, then turn and peeler again until you get lots of ribbons, a little like tagliatelle pasta.  Place the zucchini into a bowl.  Slice the potatoes thinly and add to the bowl.  Season with a sprinkle of sea salt flakes, a spoon of the pesto, a drizzle of olive oil and mix together.  Cut the salmon mignon's horizontally to create 2 thiner cuts of salmon. This will help them cook evenly.  Cut 4 pieces of baking parchment, place a handful of vegetables into the centre of each piece.  Top the zucchini with the two halves of the salmon mignons and the flavored butter portion. Add a splash of the white wine, then fold up the parcel so it's air tight to lock in all the fantastic flavors.  Repeat until all 4 parcels are folded. When ready, place them on a baking tray, making sure all the folds are pointing upwards so you don't get any leaks or spills.  Cook in the oven for 20 minutes and serve in the bag straight to the table.