I am delighted to share this recipe with my followers.  It is so simple and yet so delicious!


  • 4 salmon slices
  • 4 slices of Italian prosciutto di Parma or Spanish Serrano ham
  • 1 tablespoon of olive oil
  • 12 asparagus spears, trimmed
  • freshly ground black pepper
  • salt to taste
  • lemon wedges, to garnish


  • Preheat the oven to 180C
  • Blanch the asparagus spears in a pan of boiling salted water for 1 or 2 minutes.  Drain and quickly refresh under cold running water, then tip into a bowl of ice-cold water to cool completely.  Drain well and pat dry on kitchen paper towel.
  • Rub the salmon with olive oil and season with salt and pepper (not too much salt because the ham has salt).


  • Arrange 3 or four asparagus spears, trimming them down as necessary.
  • Lightly wrap a slice of Prosciutto Di Parma around each bundle and place them on a baking tray lined with oven paper.  Cook for 4 to 5 minutes (this depends on the size of the salmon pieces), or until the salmon wraps are cooked through.


  • To serve, arrange the salmon wraps on serving plates and garnish with lemon wedges.
  • Serve this salmon with a good green salad or with gratin potatoes.


  • Do not overcooked the salmon!


2 thoughts on “Salmon & Asparagus wraps

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