Pancetta-wrapped Salmon

Ingredients

Contains: milk, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 200g small new potatoes, sliced
• 3 sprigs tarragon, leaves chopped
• zest 1 lemon
• knob of butter
• 2 x 170g skinless salmon fillets
• 4 slices pancetta or prosciutto

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 400°F (200°C). Put the sliced potatoes in a pan of boiling water and cook for 8 minutes until nearly tender, then drain well.

2. Soften the knob of butter and mix it with the chopped tarragon leaves and the lemon zest.

3. Pat the salmon fillets dry. Spread a little of the herb butter over the top of each fillet.

4. Wrap each salmon fillet with two slices of pancetta or prosciutto, overlapping them to cover the fish.

5. Toss the drained potatoes with the remaining herb butter and spread them in a small baking dish.

6. Place the wrapped salmon on top of the potatoes, seam side down.

7. Bake for 15 to 18 minutes until the pancetta is crisp and the salmon reaches 145°F (63°C) in the thickest part and flakes easily.

8. Rest for 2 minutes, then serve the salmon with the potatoes and any juices from the dish.