Simple enough for a week night, and fancy enough for company.  I found this in one of Canadian Living’s, ‘Make It Tonight’ books, but I’ve seen Michael Smith do a version on the Food Network as well – enjoy!

Prosciutto-Wrapped Roasted Salmon

4 to 6 similar-sized skinless salmon fillets (about 6 oz or 175 g each)

4 to 6 thin slices prosciutto

1/4 c. Dijon mustard

2 T. finely chopped chives or green onions

1/4 t. freshly ground pepper

Preheat the oven to 400 and line a baking sheet with parchment.  In a small bowl, mix together the mustard, chives and pepper.  I found it easiest to carefully arrange the prosciutto on the prepared baking sheet, spread a bit of the mustard mix in the center of each slice, place the salmon filet on top – skinned side down, then spread more mix on the top of the salmon.  Carefully wrap the prosciutto around the fish.

Roast until the salmon flakes easily when tested – for me this took about 15 minutes.  This was super tasty with a Greek quinoa salad that I also prepped ahead.

**Update – I borrowed the ‘Niçoise Salad’ idea from Trish Magwood, and while I used this salmon, any protein on a plate of whole vegetables with olives, boiled egg and a vinaigrette drizzle is both really tasty and really quick for a weeknight!**

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