Salmon with Prosciutto, Asparagus and Smashed Potatoes
Preparation: 5 minutes
Cooking: 40 minutes (salmon only 8 mins)
800g small potatoes, boiled in their skins until soft
4 x 180g King Salmon fillets
4 large slices (45g) prosciutto (or thin bacon)
2 bunches thin asparagus, ends snapped off
¼ cup salted capers
salt and pepper
lemon cheeks, to serve
- Preheat the oven to hot 220°C (200°C fan-forced). Line two baking trays with baking paper.
- For Smashed potatoes: Place boiled potatoes on a paper-lined baking tray and use the back of a fork or a potato masher to lightly crush each potato. Drizzle with olive oil and season with salt and pepper. Bake for 40 minutes or until crisp and golden, turning once half way to encourage browning
- Wrap prosciutto around the centre of the salmon and place on an oven tray lined with baking paper with the join underneath the salmon. Scatter over capers. Place asparagus on same tray, if there’s room or use a second tray. Bake for 8 minutes or until cooked as desired. Season with salt and pepper and serve immediately with smashed potatoes.
Lyndey’s Note: If the asparagus is thick, put it in the oven for a few minutes before the salmon. Also for anyone who likes their salmon cooked right through, you can put it in 5 minutes earlier.