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Pancetta-wrapped salmon

Contains pork – recipe is for non-Muslims only
A classic supper for two, or if you've got friends over, the recipe is easily doubled

  • Prep: 10 mins
    Cook: 25 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 455
  • Carbohydrates 156
  • Saturated Fat 7
  • Sugar 1
  • Protein 41
  • Fat 25
  • Fibre 1
  • Salt 0.93

Nutrition per serving

  • Calories 455
  • Carbohydrates 156
  • Saturated Fat 7
  • Sugar 1
  • Protein 41
  • Fat 25
  • Fibre 1
  • Salt 0.93

Ingredients

  • 200g small new potatoes, sliced
  • 3 sprigs tarragon, leaves chopped
  • zest 1 lemon
  • knob of butter
  • 2 x 170g skinless salmon fillets
  • 4 slices pancetta or prosciutto

Tip

Make it different
Dill or basil both work well with salmon and pancetta, instead of tarragon.

Method

  1. Heat oven to 200C/fan 180C/gas 6. Boil the potatoes for 5 mins. Drain and tip into a bowl - they will be slightly underdone. Toss with the tarragon, lemon zest, butter and seasoning to taste. Pile in the centre of a foil-lined baking tray.

  2. Season salmon with black pepper and wrap the pancetta or prosciutto around the fillets. Place on top of the potatoes and roast for 15-20 mins, or until the fish flakes easily and the pancetta or prosciutto is golden. Serve with steamed green beans.

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