2 tsp olive oil

1 unwaxed lemon, finely grated zest and juice

4 x 120g/4½oz skinless salmon fillets

4 x 40g/1½oz slices Parma or other air-cured ham

10 tomatoes, ideally on the vine

salt and freshly ground black pepper

Serves - 4


Preheat the oven to 200C/180C Fan/Gas 6. Sprinkle the lemon zest over the salmon, season with black pepper and squeeze over the lemon juice. Wrap each fillet in a piece of ham.

Add the fish and tomatoes to the baking tray and bake for a further 10 minutes, or until cooked through. Serve the fish with the roast tomatoes.

Recipe adapted from: Good Food
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