7 Ways
By Jamie Oliver
Creamy prawn-stuffed salmon
Wilted garlicky spinach, smoky pancetta, rosemary & Parmesan
30 mins
Not Too Tricky
serves 4
Recipe From
Ingredients
4 x 130g salmon fillets, skin on, scaled, pin-boned, from sustainable sources
20g Parmesan cheese
80g half-fat crème fraîche
80g small cooked peeled prawns, from sustainable sources
olive oil
4 cloves of garlic
500g spinach
4 rashers of higher-welfare smoked pancetta
4 sprigs of rosemary
Top Tip
Feel free to mix up the greens – chard or kale would work really well here, too.
Method
- Preheat the oven to 220°C/425°F/gas 7.
- Cut down the middle of each salmon fillet lengthways on the flesh side, going about three-quarters of the way through to make a pocket. Finely grate the Parmesan, beat with the crème fraîche, then mix in the prawns.
- Rub a large deep sturdy tray with a little olive oil and place on a low heat on the hob. Peel and finely slice the garlic, add to the tray with the spinach, season, stir until just wilted, then turn the heat off.
- Nestle in the salmon fillets, divide and spoon the prawn mixture into the pockets, then sprinkle with black pepper.
- Drape one rasher of pancetta over each fillet. Rub the rosemary sprigs with a little oil and place one on each piece of salmon. Cook in the oven for 15 minutes, then serve.
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