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Roasted pancetta-wrapped salmon with lentils recipe

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


  • 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

  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Meanwhile, cook the green beans in a pan of boiling water for 4-5 minutes.
  5. To assemble, spoon the lentils onto 2 plates and top with the green beans, salmon and a scattering of hazelnuts.

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