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.