Salmon Wrapped in Prosciutto with Lentils

Another one inspired by, or actually this one is taken straight from, Jamie Oliver’s The Return of The Naked Chef.

Some healthy fish, even healthier lentils and loads of herbs - perfect for a spring/summer evening! Even though I did not have much faith in the combo salmon&prosciutto at first, I decided to trust Jamie and just go for it. You will not believe this one until you try it. It is most definitely a match made in heaven...

U need

255 grams of lentils


4 x 225 grams of salmon fillets, skinned and pin-boned


salt and freshly ground black pepper


8 slices of prosciutto


olive oil


juice of 1 lemon/lime


2 good handfuls of mixed herbs (flat-leaf parsley, basil, mint), chopped


3 large handfuls of spinach, chopped


200ml of natural yoghurt

How to make it

Preheat the oven to 220°C.


Put the lentils into a pan, cover with salted water, bring to the boil and simmer until tender.


Season the salmon fillets with a little pepper before wrapping them in the prosciutto slices. Leave some of the flesh exposed. Drizzle with olive oil and roast in the oven for around 10 minutes until the prosciutto is golden. 

Drain away most of the water from the lentils and season carefully with salt, pepper, the lemon juice and 4 good lugs of olive oil. Just before serving stir the herbs and spinach into the lentils on a high heat, until wilted. Place on to plates with the salmon and finish with a drizzle of lightly seasoned yoghurt.