prosciutto-wrapped salmon with new potatoes & asparagus

Prosciutto-wrapped salmon with new potatoes & asparagus
Prosciutto-wrapped salmon with new potatoes & asparagus

Last Sunday, following an indulgent night out with my sister at our favourite curry house, I found myself craving something fresh and light. This summery salmon dish was our meal of choice that evening and thankfully, it really hit the spot.

The idea for the salmon is from Jamie Oliver’s recipe Salmon with prosciutto and lentils, a recipe that never seems to fail. The fish is wrapped in prosciutto and baked in the oven on a high heat until it’s golden on the outside and perfectly tender on the inside. The crisp, salty ham deliciously balances the flavour of the subtle, delicate fish. Once you’ve tried salmon cooked in this way, I guarantee you’ll be hooked.

Although Jamie Oliver’s suggestion of lentils as an accompaniment to the salmon works well, at this time of year I really enjoy the simple combination of fish, new potatoes and fresh asparagus. Add a blob of creamy hollandaise sauce and some lemon wedges and the dish is complete.

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Prosciutto-wrapped salmon with new potatoes & asparagus
Prosciutto-wrapped salmon with new potatoes & asparagus
Servings
servings
Servings
servings
Prosciutto-wrapped salmon with new potatoes & asparagus
Instructions
  1. Preheat the oven to 220C/Gas 9.
  2. If the new potatoes are large, slice them into pieces (1-2 cm). Place in a steamer, season well with salt and steam for 25 minutes.
  3. While the potatoes are steaming, lay the prosciutto/Parma ham on a baking tray. Remove the skin from the salmon fillets and season all over with salt and pepper. Place each fillet horizontally across one slice of prosciutto/Parma ham to form a cross shape. Squeeze a wedge of lemon over each fillet and then pour over the oil. Wrap the prosciutto/Parma ham around the salmon, leaving the ends of each fillet poking out. Bake in the oven for about 10 minutes until the edges of the prosciutto/Parma ham are crispy and the salmon is golden.
  4. Once the salmon is in the oven, place the mint in a medium-sized mixing bowl with the butter. When the potatoes are ready, add to the bowl and stir to combine.
  5. Chop the asparagus into 3-4 cm pieces, place in the steamer and steam for 5 minutes until tender.
  6. Arrange the salmon, minted potatoes and asparagus on plates and add a lemon wedge and a spoonful of hollandaise sauce on each plate.
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