I’m going to be straightforward about this one. If you’re looking for something delicious, healthy, easy, crispy, flavorful, darn even gluten free – then you have your winner here.
This is a one tray dish. And you cook it for 10 minutes.
Adapted from Bill Granger’s book ‘Bill’s Italian Food’, you can probably see that this recipe isn’t quite Italian. As a lover of Italian food, I am happy to let this one slide. It’s one of those recipes where simplicity wins above all. Bill has nailed the timing, giving it just enough oomph in the oven to crisp the proscuitto, char the veg and gently cook the salmon, creating a crispy skin and that just-cooked pinkness we’re all after in roasted salmon.
I would never have thought to combine salmon with proscuitto, but the flavours are gorgeous together, let alone the texture combination of crispy and melt-in-the-mouth. All of this is completed with the zingy mayo combo of capers and basil. Mind blown.
There’s not much more to say other than just look at it. When you’re food is that colourful and good looking, you know you’re doing something right.
Roasted salmon, proscuitto & vegetables with caper and basil mayo
Quantities: Serves 2
Timings: 15 mins
Kitchen Stuff: Large baking tray
1.BAKING ARRANGEMENT: Preheat your oven to 220°C.
Place your salmon, skin side up, on your baking tray. Place the asparagus, broccoli and prosciutto on the baking tray around the salmon. You want everything to comfortably fit in one layer, no piling. Season with sat and pepper, and drizzle on the olive oil. Roast for 10 minutes.
2. MAYO: Whilst your salmon arrangement is baking, make your mayonnaise. Chop a few of the capers, leaving most of them whole, and stir into the mayonnaise. Add the basil and lemon juice, then season with sea salt and freshly ground black pepper.
Serve the salmon with lemon wedges and the mayo.
Yes, that’s it.