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Jamie Oliver’s Creamy Prawn-Stuffed Salmon with Wilted Garlicky Spinach, Smoky Pancetta, Rosemary and Parmesan

A quick but totally luxurious recipe from Jamie Oliver's Channel 4 series, Keep Cooking Family Favourites. These creamy prawn-stuffed salmon fillets are draped with pancetta for an extra flavour boost.

From the book


4 x 130g salmon fillets, skin on, scaled, pin-boned
20g Parmesan cheese
80g half-fat crème fraîche
80g small cooked peeled prawns
4 cloves of garlic
500g spinach
4 rashers of smoked pancetta
4 sprigs of rosemary


Preheat the oven to 220ºC. Cut down the middle of each salmon fillet lengthways on the flesh side, going about three-quarters of the way through to make a pocket. Finely grate the Parmesan, beat with the crème fraîche, then mix in the prawns.

Rub a large deep sturdy tray with a little olive oil and place on a low heat on the hob. Peel and finely slice the garlic, add to the tray with the spinach, season, stir until just wilted, then turn the heat off. Nestle in the salmon fillets, divide and spoon the prawn mixture into the pockets, then sprinkle with black pepper. Drape one rasher of pancetta over each fillet. Rub the rosemary sprigs with a little oil and place one on each piece of salmon. Cook in the oven for 15 minutes, then serve.

ENERGY 354kcal FAT 21.3g SAT FAT 6g PROTEIN 36.7g CARBS 3.9g SUGARS 2.6g SALT 1g FIBRE 0.2g


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From the book: Jamie Oliver: 7 Ways

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