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!**