FishPancettaPescatarianSalmon

Mediterranean Pancetta-wrapped Salmon

This mouthwatering fish bake recipe is incredibly versatile and would work just as well with any firm, white fish such as cod or haddock.

Prep Time: 10 mins
Cooking Time: 20 mins
4 people

Used in this recipe

Ingredients

2 tbsp Filippo Berio olive oil
2 tbsp Filippo Berio Extra Virgin Olive Oil
2 fennel, tough outer skin removed and thinly sliced
2 garlic cloves, minced
2 red onions, peeled and thinly sliced
1 x 400g CIRIO cherry tomatoes
2 tbsp balsamic vinegar
1 tsp sugar
½ tsp dry oregano
4 salmon fillets approx 120g each
8 slices pancetta

Method

Preheat the oven to 180ºC (fan assisted)/ 375ºF/Gas Mark 4.
Heat the olive oil in a large frying pan.
Add the fennel, garlic and red onions. Cook for 5 minutes over a medium heat.
Add the tomatoes, balsamic vinegar, sugar and oregano and cook for a further 5 minutes.
Pour the mixture into a large baking tray. Wrap each salmon fillet with the pancetta and place on top of the tomato and fennel mixture.
Place in the oven and bake for 10-15 minutes until the salmon is cooked. Drizzle over extra virgin olive oil and serve with chopped dill.

Extra Virgin Olive Oil

From £6.99

Filippo Berio Extra Virgin Olive Oil has a distinctive, rich and fruity flavour that beautifully complements fresh ingredients. Perfect for sauces, marinades, drizzling and dipping, it’s a versatile addition to everyday cooking.