Roasted pancetta-wrapped salmon with lentils recipe
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
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Shop ingredientsEach serving contains
- Energy
- 2830kJ 677.0kcal
- Fat
- 39g
- Saturates
- 7g
- Sugars
- 10g
- Salt
- 2.3g
of the Reference intake
Carbohydrate 36.1gProtein 47.7gFibre 6.6g
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- 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
