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.
– 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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