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Salmon fillet
Pancetta-wrapped salmon with griddled asparagus

Pancetta-wrapped salmon with griddled asparagus

Name: Pancetta-wrapped salmon with griddled asparagus
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Serves 4
Ingredients: 2 bunches 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

Easy
June 2010

Easy
June 2010

Test kitchen approved

Serves 4
Takes 10 min to make, 15 min to cook

A quick and simple recipe of pancetta-wrapped salmon fillets served with griddled asparagus and a zesty crème fraîche.

Nutrition: per serving

Calories: 630 kcals
Fat: 50.7g (15.6g saturated)
Protein: 41.1g
Carbohydrates: 2.2g (2g sugar)
Salt: 1.9g

Nutrition: per serving

Calories: 630 kcals
Fat: 50.7g (15.6g saturated)
Protein: 41.1g
Carbohydrates: 2.2g (2g sugar)
Salt: 1.9g

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Ingredients

2 bunches 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

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.
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.
Mix together the crème fraîche and mayonnaise, then stir through the lime zest and juice. Season and serve with the asparagus and salmon.