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Creamy prawn-stuffed salmon
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Total Time:
30 minutes
Ingredients:
  • 4 x 130 g salmon fillets skin on, scaled, pin-boned, from sustainable sources
  • 20 g Parmesan cheese
  • 80 g half-fat crème fraîche
  • 80 g small cooked peeled prawns from sustainable sources
  • olive oil
  • 4 cloves of garlic
  • 500 g spinach
  • 4 rashers of higher-welfare smoked pancetta
  • 4 sprigs of rosemary
Instructions:
  • Preheat the oven to 220°C/425°F/gas 7. Slice each salmon fillet down the middle lengthwise to create a pocket. Combine grated Parmesan, crème fraîche, and prawns. Oil a tray on low heat, add sliced garlic, spinach, season, cook until wilted. Turn off heat. Place salmon fillets in the tray, fill the pockets with prawn mixture, season with black pepper. Lay a slice of pancetta over each fillet. Oil rosemary sprigs, place one on each fillet. Bake for 15 minutes, then serve.

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