4 portions. Maximum cost: £13.55, 

Skill level: Super easy, 

Total cooking time: 20 minutes, 

  • Prep time: 5 to 10 minutes, 
  • Cooking time: 10 minutes, 

Equipment used: 1 saucepan, 1 baking tray, 

Original recipe: Jamie Oliver’s Salmon fillet wrapped in prosciutto with herby lentils, spinach and yoghurt (The Return of the Naked Chef)

 

No additional commentary needed here to be honest. The recipe is easy to follow and requires no annotations…. not one to stay quiet though, I would advise to use a good quality prosciutto as it makes a big difference to the end result. Pick something smoked, like Sainsbury’s taste the difference prosciutto di speck

Alternatively, you could replace the ham with a gremolata crust – simply combine breadcrumbs, garlic, parsley and lemon zest in a food processor and press the crumb mixture onto the salmon before baking.

 

To prep:

Most salmon fillets are sold with skin on, so you will likely need to remove this.

To do so, insert a sharp knife under the skin, trying not to cut into the fillet. Push this through so that you create a gap between skin and flesh. Flip the salmon fillet upside down, angle the knife so that is is pointing towards the board and cut towards the end of the fillet.

You may worry about cutting the skin rather than removing it, but its a lot more durable than you may expect. Once the knife has appeared at the other end, repeat to remove the skin in one strip.

To cook:

(Original recipe in bold font)

Preheat the oven to 220C / 425F / gas mark 7.

Put the lentils into a pan, cover with water, bring to the boil and simmer until tender.  If using canned lentils then there is no need to pre-cook (unless instructed on the label). These just need to be heated up – be wary of over cooking them as they will go mushy so I’d say to skip this step entirely if using the canned variety. 

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 around 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.  (If using canned lentils, then add these to the pan now, with salt, pepper, lemon juice and a little 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.

 

Ingredients:

All prices from Sainsbury’s, Feb 2017

  • 4 x 225g salmon fillets, skinned and de-boned (£7.25 @ Sainsburys)
  • 4 slices of prosciutto (£3 for a pack of 8)
  • 1 lemon (35p)
  • 2 handfuls of mixed soft herbs (parsley, basil, or mint, 70p per packet – use at least 2 types so £1.40 here)
  • 4 large handfuls / half a bag of spinach (£1.40 for bag)
  • 200ml natural yoghurt (to serve) (55p)
  • 255g lentils / I prefer to use 1 can of (pre-cooked) bijoux verts lentils (£1)

 

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