This salmon recipe is ideal if you're entertaining because it looks the height of summery sophistication but won't break the bank.
Ingredients
- 2 bunches English asparagus, woody ends removed
- 2 tbsp olive oil
- 4 skinless salmon fillets
- 8 pancetta rashers
- 100ml crème fraîche
- 2 tbsp mayonnaise
- Grated zest of 1 lime and juice of ½
Method
- 1. Preheat the oven to 220°C/fan200°C/gas 7. Place the asparagus in a shallow roasting tin and toss with half the olive oil. Season well and roast in the oven for 5 minutes.
- 2. Meanwhile, season each salmon fillet, wrap in 2 pancetta rashers and brush with the remaining olive oil. Once the asparagus has been cooking for 5 minutes, remove from the oven and place the salmon on top. Return to the oven for a further 8-10 minutes until the salmon is just cooked and the pancetta is crisp.
- 3. Mix together the crème fraîche and mayonnaise, then stir through the lime zest and juice. Season and serve with the asparagus and salmon.
Nutritional info
Per serving: 630kcals, 50.7g fat (15.6g saturated), 41.1g protein, 2.2g carbs, 2g sugar, 1.9g