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