Color & Control:

Creamy prawn-stuffed salmon

Serves: 4
Cooks In: 30 minutes
Difficulty: Not too tricky


4 x 130 g salmon fillets , skin on, scaled, pin-boned, from sustainable sources
20 g Parmesan cheese
80 g half-fat crème fraîche
80 g small cooked peeled prawns , from sustainable sources
olive oil
4 cloves of garlic
500 g spinach
4 rashers of higher-welfare smoked pancetta
4 sprigs of rosemary


Preheat the oven to 220°C/425°F/gas 7. Cut down the middle of each salmon fillet lengthways on the flesh side, going about three-quarters of the way through to make a pocket. Finely grate the Parmesan, beat with the crème fraîche, then mix in the prawns.

Rub a large deep sturdy tray with a little olive oil and place on a low heat on the hob. Peel and finely slice the garlic, add to the tray with the spinach, season, stir until just wilted, then turn the heat off. Nestle in the salmon fillets, divide and spoon the prawn mixture into the pockets, then sprinkle with black pepper. Drape one rasher of pancetta over each fillet. Rub the rosemary sprigs with a little oil and place one on each piece of salmon. Cook in the oven for 15 minutes, then serve.


– Feel free to mix up the greens, chard or kale would work really well here, too.
– It’s really easy to feed more mouths with this one, simply add extra stuffed salmon fillets to the tray.


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