Pancetta Salmon with Asparagus

I made this is as a super fast week day meal. I think the combination of ingredients is strange but it tasted really nice. The pancetta helped to add more texture and flavor to the salmon. This was from the June edition of Delicious magazine and I simplified it even more.

2 salmon fillets (skin removed)
1 pack pancetta
1-2 bunches of asparagus (trimmed)
3 tbs lemon infused olive oil
mayonnaise or creme fresh
They sell infused olive oils at Waitrose and I’ve never been to a food market that didn’t either!

1. Heat oven to 200 C. Put asparagus in oven safe dish and drizzle 1 tbs of olive oil over top.

2. Place asparagus in heated oven for 5 minutes. Season the salmon fillets and wrap pancetta around each one. When the 5 minutes have passed take the asparagus out of the oven and carefully place the salmon on top. Drizzle 1 tbs olive oil over the top of the salmon. Cook for a further 10 minutes.

I used nearly the whole pack of pancetta but less could be used
To get the pancetta crispy turn the grill on and move the oven rack to the top slot
3. Serve with creme fresh mixed with lemon juice or light mayo mixed with 1 tbs lemon olive oil

The whole meal only takes about 20 minutes to make and it’s more interesting than eating a dry piece of fish.

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