Creamy prawn-stuffed salmon

Creamy prawn-stuffed salmon

Wilted garlicky spinach, smoky pancetta, rosemary & Parmesan

Creamy prawn-stuffed salmon

30 mins

Not Too Tricky

serves 4

nutrition per serving

354

Calories


21.3g

Fat


6g

Saturates


2.6g

Sugars


1g

Salt


36.7g

Protein


3.9g

Carbs


0.2g

Fibre


of an adult’s reference intake


Recipe From

7 Ways

7 Ways

By Jamie Oliver

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.

– It’s really easy to feed more mouths with this one, simply add extra stuffed salmon fillets to the tray.

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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