200g small new potatoes , sliced
3 sprigs tarragon , leaves chopped
zest 1 lemon
knob of butter
2 x 170g skinless wild salmon fillets
4 slices pancetta or prosciutto
Heat oven to 200C/fan 180C/gas 6. Boil the potatoes for 5 mins.
Drain and tip into a bowl – they will be slightly underdone. Toss with the tarragon, lemon zest, butter and seasoning to taste.
Pile in the centre of a foil-lined baking tray.
Season salmon with black pepper and wrap the pancetta or prosciutto around the fillets.
Place on top of the potatoes and roast for 15-20 mins, or until the fish flakes easily and the pancetta or prosciutto is golden.
Serve with steamed green beans.