Recipe of the Month

Salmon Fillet wrapped in Italian Ham with Asparagus, Spinach & Sun-blushed Tomatoes

A delicious dinner party dish that is easy to do but will wow your friends.

Follow Ben’s simple recipe to create this beautiful summer dish for four people:

What you will need :

  • 4 x 120g Skinless Salmon Fillets
  • 4 x Slices of Prosciutto or Parma Ham
  • 1 x Lemon
  • 1 x tbsp Dill and 1 tbsp Parsley (Lightly chopped)
  • 12 x Asparagus Spears
  • 1 Bag washed Baby Spinach
  • 1 Handfull Sun-blushed Tomatoes (lightly chopped)

and what to do…

  • Lightly season the fish with salt, pepper, dill, parsley and the zest of the lemon
  • Lay the ham out and place the salmon, presentation side down, onto the ham
  • Wrap the ham around the fish & turn over ready to cook
  • Put a pot of water onto boil, large enough for the asparagus to fit and add a pinch of salt
  • Heat a large non-stick frying pan and add a splash of olive oil
  • Place the fish carefully skin side down and cook for 4-5 minutes before turning and cooking for a further 4 minutes
  • Boil the asparagus for two minutes before adding to the fish pan with the spinach and tomatoes. Allow to cook through for 1 more minute
  • Finish with the juice from the lemon and a little of the oil from the sun-blushed tomatoes
  • The fish should be a little pink in the centre
  • Arrange on a warmed plate and serve immediately

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