Prep Time
15 min
Cook Time
40 min
Yields
4 servings
Succulent salmon fillets wrapped in Italian prosciutto and served with roasted potatoes and tomatoes. Courtesy of Alison Kent.
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ingredients
1 ¼
lb(s) (550 g) baby new potatoes, scrubbed and halved (about 3 cups/750 mL)
2
cup (500 mL) grape tomatoes
1
Tbsp (15 mL) olive oil
½
tsp (2 mL) salt and pepper
¼
cup (60 mL) Dijon mustard
2
Tbsp (30 mL) fresh dill or chives, minced
4
thin slices prosciutto
4 1-inch-thick
boneless skinless salmon fillets (each about 5 oz/150 g)
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directions
Step 1
In bowl, toss potatoes and tomatoes with oil and half each of the salt and pepper. Spread onto large rimmed baking sheet; roast in preheated 450°F (230°C) oven for 15 minutes.
Step 2
Meanwhile, in small bowl, mix mustard, dill and remaining salt and pepper; brush all over salmon. Wrap one slice prosciutto around each salmon fillet, tucking edges under fish.
Step 3
Remove baking sheet from oven; pushing potato mixture over to make room, place fish fillets onto baking sheet. Return to oven and roast until salmon is cooked through and potatoes are tender and golden, about 12 minutes.