The Return of The Naked Chef has sat unopened and unloved on my bookcase for years. I think it was a Christmas present that lay unappreciated because I just couldn’t stand Jamie Oliver’s on-screen persona. These days I’ve mellowed a little, but he still reminds me of an over-excited puppy….

Anyway, while looking for inspiration before a trip to the shops one day I finally flicked through the book and this recipe caught my eye. I’m a sucker for anything with lentils and sweet salmon wrapped in salty prosciutto sealed the deal. Since that day I’ve been making this recipe at least every two weeks. Everyone loves it!

I have fiddled with it slightly as the lentils seemed a bit lacking, even with the addition of extra herbs. Some cloves of garlic, simmered whole, and fresh bay leaves made the lentils absolutely perfect.

And just in case you thought that you could save a few calories or that the yoghurt was just there to make things pretty, let me just say… don’t ditch the yoghurt! I’ve tried it both ways and it is immeasurably better with. The mild acidity of the yoghurt really brings the dish together.

Prosciutto-wrapped Salmon with Herby Lentils

Serves 2
Source: Adapted from a Jamie Oliver recipe.

150g Puy lentils
2 cloves of garlic, peeled but left whole
2 fresh bay leaves
2 x 225g salmon fillets (skinless and boneless)
4 slices prosciutto
olive oil
juice of 1 lemon
2 good handfuls of mixed herbs (flat leaf parsley, basil, mint), chopped
3 large handfuls of spinach, chopped
50g natural yoghurt

Preheat oven to 220C (fan-oven 200).

Put the lentils in a pan with the garlic and bay leaves, cover with water. Bring to the boil and simmer until tender, about 20 minutes. The lentils can be cooked in advance.

Season the salmon fillets with a little pepper before wrapping them in the prosciutto slices. Leave some of the flesh exposed. Drizzle with olive oil and roast in the oven for around 10 minutes until the prosciutto is golden.

Drain most of the water from the lentils and fish out the bay leaves. If you like plenty of garlic, mash up the garlic cloves. Otherwise, fish them out and discard. Season the lentils carefully with salt, pepper, lemon juice and a few tablespoons of olive oil.

Just before serving, stir the herbs and spinach into the lentils on a high heat, until wilted. Place onto warmed plates with the salmon and finish with a drizzle of lightly seasoned yoghurt.