Baked Salmon with Prosciutto, Potatoes, Tomatoes and Asparagus
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 T olive oil, plus extra for oiling8 small red potatoesSalt and freshly ground black pepper2 t dried oregano4 slamon fillets, weighing about 5 1/2 ro 6 oz each20 spears of asparagus, trimmed20 cherry tomatoes8 slices of prosciutto or pancettaJuice of 1 lemon
Preheat the oven to 375 degrees. Line a large baking sheet with parchment paper and rub with a little oil. Slice the potatoes (with their skins left on) to the thickness of about 1/8 inch. Lay the potatoes over the baking sheet, trying not to overlap them too much. Sprinkle generously with salt and pepper and the oregano and drizzle with 2 tablespoons of olive oil. Put in the hot oven for 15 minutes.
Remove the baking sheet from the oven and increase the temperature to 425 degrees. Lay the salmon fillets on top of the potatoes and scatter around the asparagus spears and tomatoes. Drape the prosciutto or pancetta over the top. Drizzle over the rest of the olive oil and put the pan back in the oven for an additional 10 to 15 minutes until everything is cooked through.
Squeeze over the lemon juice and serve immediately. Serves 4
Serving Size: Makes 4 servings
Remove the baking sheet from the oven and increase the temperature to 425 degrees. Lay the salmon fillets on top of the potatoes and scatter around the asparagus spears and tomatoes. Drape the prosciutto or pancetta over the top. Drizzle over the rest of the olive oil and put the pan back in the oven for an additional 10 to 15 minutes until everything is cooked through.
Squeeze over the lemon juice and serve immediately. Serves 4
Serving Size: Makes 4 servings
Nutritional Info Amount Per Serving
- Calories: 900.4
- Total Fat: 38.4 g
- Cholesterol: 190.3 mg
- Sodium: 920.2 mg
- Total Carbs: 62.4 g
- Dietary Fiber: 11.2 g
- Protein: 75.5 g
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