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salmon fillet wrapped in prosciutto with herby lentils, spinach and yoghurt – from Jamies immaculate first album

Cookery books are a bit like albums. Quite often the first one contains the pent up creative energy of years of unrealised ideas and the unbridled enthusiasm of being published for the first time. Whereas the difficult second and third are there to feed the publishers desire to maximize financial return and the writer’s to be on TV.
This recipe is from Jamie’s classic first outing as the Naked Chef (UPDATE. After I wrote this I realised that this actually came from Jamie's immaculate second outing 'The return of the Naked chef'. so all that stuff above is clearly rubbish. Good recipe though)
The only variation I make is to slightly change the ratio of spinach to lentils.
This recipe is very easy, the parma ham keeps the salmon beautifully moist and the lentils, spinach, herbs and yoghurt combo is absolutely pukka …. As Jamie would have said



For 4 people 

Ingredients 

175g/6oz lentils 

4 x 225g/8oz salmon fillets, skinned and pin-boned 

salt and freshly ground black pepper 

8 slices of prosciutto

olive oil
juice of 1 lemon 

2 good handfuls of mixed herbs (flat leaf parsley, basil, mint), chopped 

4 large handfuls of spinach, chopped 

200ml/7fl oz natural yoghurt
Method


Preheat oven to 220c/425f/Gas 7

1 Put the lentils into a pan, cover with water, bring to the boil and simmer until tender. 

2 Season the salmon fillets with a little pepper before wrapping them in the prosciutto slices. Leave some of the flesh exposed. 3 Drizzle with olive oil and roast in the oven for around 10 minutes until the prosciutto is golden. Feel free to cook the salmon for less time if pinker is to your liking. 

4 Drain away most of the water from the lentils, and season carefully with salt, pepper, lemon juice and 4 good lugs of olive oil. 

5 Just before serving, stir the herbs and spinach into the lentils on a high heat, until wilted. 

6 Place onto plates with the salmon and finish with a drizzle of lightly seasoned yoghurt.
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