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Roasted pancetta-wrapped salmon with lentils recipe

7 ratings

If you're planning a cosy night in, then serving up this super-easy dish of tender salmon wrapped in smokey pancetta, on a bed of sundried tomatoes and lentils, will not disappoint. See method

Serves 2
10 mins to prepare and 35 mins to cook
677 calories / serving

Ingredients

4 rashers smoked pancetta
2 boneless salmon fillets, skin removed
100g green beans, trimmed
20g blanched hazelnuts, toasted and chopped

For the lentils

1 tbsp olive oil
1 celery stick, finely chopped
1 carrot, finely chopped
1 leek, finely chopped
50g sundried tomatoes, chopped
100g lentilles vertes, rinsed
300ml chicken stock

If you don't have any leeks, try using spring or white onions instead

Each serving contains

Energy
2830kj
677kcal 34%
Fat
39g 55%
Saturates
7g 36%
Sugars
10g 11%
Salt
2.3g 38%

of the reference intake
Carbohydrate 36.1g Protein 47.7g Fibre 6.6g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. To prepare the lentils, melt the butter in a pan over a low heat. Add the celery, carrot and leek, then cook, covered, for 10 minutes.
Add the sundried tomatoes, lentils and stock, and bring to a simmer. Cover and cook gently for 25-30 minutes, stirring occasionally, until the lentils are tender. Season to taste.
Meanwhile, wrap 2 pancetta rashers around each salmon fillet and put on a baking sheet lined with nonstick baking paper. Roast for 20 minutes, or until cooked through.
Meanwhile, cook the green beans in a pan of boiling water for 4-5 minutes.
To assemble, spoon the lentils onto 2 plates and top with the green beans, salmon and a scattering of hazelnuts.

See more Salmon recipes