Yum : Salmon Fillet wrapped in Prosciutto


Good old Jamie Oliver has done it again!  I made this delicious meal last week for our old friend Keith who was visiting us from Launceston.  It was super simple and yet incredibly tasty:

Salmon fillet wrapped in prosciutto with herby lentils, spinach and yoghurt

  • 255g lentils
  • 4 x 225g salmon fillets, skinned and pin-boned
  • salt and freshly ground black pepper
  • 8 slices of prosciutto
  • olive oil
  • juice of 1 lemon
  • 2 good handfuls of mixed herbs (flat-leaf parsley, basil, mint), chopped
  • 3 large handfuls of spinach, chopped
  • 200ml natural yoghurt


  • Preheat oven to 220ºC
  • Put the lentils into a pan, cover with water, bring to the boil and simmer until tender
  • Season the salmon fillets with a little pepper before wrapping them in the prosciutto slices.  Leave some of the flesh exposed
  • Drizzle with olive oil and roast in the oven for 10 minutes until the prosciutto is golden.  Feel free to cook the salmon for less time if pinker is to your liking
  • Drain away most of the water from the lentils and season carefully with salt, pepper, the lemon juice and 4 good lugs of olive oil
  • Just before serving, stir the herbs and spinach into the lentils on a high heat, until wilted
  • Place on to plates with the salmon and finish with a drizzle of lightly seasoned yoghurt.


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