Prosciutto Baked Salmon

Prosciutto Baked Salmon

Salmon wrapped with prosciutto was the first Jamie Oliver recipe I ever made. Jamie serves his salmon on a bed of ‘herby lentils’ but I prefer to keep it simple and serve on a bed of baby spinach.

Enough for: 2
Takes: 20 minutes
2 salmon fillets
4 slices prosciutto
1 bag baby spinach
4-6 tablespoons natural yoghurt

1. Preheat your oven to 200C (400F).

2. If the salmon has skin, use a sharp knife to remove the skin.

3. Wrap each fillet with two slices of prosciutto and place on a baking tray. Drizzle with a little olive oil.

4. Bake for 10-15 minutes or until prosciutto is starting to brown and the salmon is cooked but still pink in the middle.

5. Serve salmon on a bed of baby spinach drizzled with yoghurt and lots of freshly ground black pepper.

Prepare Ahead?

You could bake the salmon ahead of time and then serve chilled or reheat in the oven for 5 minutes or so. Wait until the last minute before adding the yoghurt and greens.

Leftover Potential

Will keep for a few days in the fridge.

Variations

carnivore – try wrapping chicken breasts with prosciutto. Will take a little longer to bake than the salmon, In the 15-20 minute range.

salmon & peas – while the salmon is baking, cook some frozen peas in a pan with a little olive oil until hot and serve with the salmon either instead of or as well as the baby spinach.

pescatarian – skip the prosciutto and season the salmon with lots of salt & pepper.

no oven? – pan fry the wrapped salmon instead. It will take 3-4 minutes on each side.

vegetarian – roast mushrooms in a hot oven for 20-25 minutes or until tender and serve on a bed of baby spinach with the yohgurt sauce.

vegan – roast mushrooms as per the vegetarian recipe and serve with spinach & lentils. Mix a drained can of lentils in with the spinach and season with lemon juice and a little olive oil.

carb lovers / more substantial – serve with lovely lentils or mashed potato.

paleo (gluten, grain + dairy-free) – replace yoghurt with mayo.

more veg – add salad veg such as sliced cucumber, carrot or capsicum (bell peppers).

Waste Avoidance Strategy

salmon – I like to use on the day I buy it. You could cook the salmon and keep in the fridge for a week or so. Or freeze it.

prosciutto – keeps in the fridge for weeks in a sealed container or bag. Longer if packed in cryovac. Can be frozen if needed.

baby spinach – use for another meal. Or freeze it (it will wilt when defrosted but will still be edible!)

yoghurt – keeps in the fridge for weeks. Best to use for another meal as it doesn’t freeze well.

Problem Solving Guide

dry salmon – this is tough to achieve. But sounds like your salmon is overcooked. Next time cook for less. For now be generous with the yoghurt.

unevenly cooked salmon – if your salmon fillets are quite different in size and shape it can be difficult to get them to cook evenly. Not much you can do now. but next time try to choose fillets from the middle of the fish rather than the tail end.

bland – next time try a different fishmonger for your salmon. For now be more generous with the salt & pepper and try a squeeze of lemon to freshen things up.

short on time? – pan fry the wrapped salmon instead. It will take 3-4 minutes on each side.

Serving Suggestions

Great as is.

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