Prawn-Stuffed Creamy Salmon
- 4 x salmon fillets, skin on
- 20g parmesan cheese, grated
- 100g creme fraiche
- 100g cooked peeled prawns
- Splash of olive oil
- 4 garlic cloves, sliced
- 500g spinach leaves
- 4 rashers of pancetta
- 4 rosemary sprigs
- Preheat the oven to 220C. Cut the salmon down the middle, lengthways, about three-quarters of the way through in order to make a deep pocket. Beath the cheese and creme fraiche together to combine, then mix in the prawns and season well.
- Add a splash of olive oil to a roasting tin and place on the hob to heat. Add the garlic and spinach to the tin, season, and cook to wilt. Remove from the heat and nestle in the salmon fillets stuffed with the prawn mixture. Sprinkle with black pepper, drape each salmon fillet with the pancetta and a rosemary sprig, then cook in the oven for 15 mins. Serve immediately with the spinach mixture.
30 mins
4 serving