Jamie Oliver’s Creamy Prawn-Stuffed Salmon with Wilted Garlicky Spinach

A quick but totally luxurious recipe from Jamie Oliver’s Channel 4 series, Keep Cooking Family Favourites. These creamy prawn-stuffed salmon fillets are draped with pancetta for an extra flavour boost.

Serves 4. Cooking time: 30 minutes.

See also: Nigella Lawson’s Rhubarb and Custard Trifle


  • 4 x 130g salmon fillets, skin on, scaled, pin-boned
  • 20g Parmesan cheese
  • 80g half-fat crème fraîche
  • 80g small cooked peeled prawns
  • 4 cloves of garlic
  • 500g spinach
  • 4 rashers of smoked pancetta
  • 4 sprigs of rosemary


  • Preheat the oven to 220ºC.
  • Cut down the middle of each salmon fillet lengthways on the flesh side, going about three-quarters of the way through to make a pocket.
  • Finely grate the Parmesan, beat with the crème fraîche, then mix in the prawns.
  • Rub a large deep sturdy tray with a little olive oil and place on a low heat on the hob.
  • Peel and finely slice the garlic, add to the tray with the spinach, season, stir until just wilted, then turn the heat off.
  • Nestle in the salmon fillets, divide and spoon the prawn mixture into the pockets, then sprinkle with black pepper.
  • Drape one rasher of pancetta over each fillet.
  • Rub the rosemary sprigs with a little oil and place one on each piece of salmon.
  • Cook in the oven for 15 minutes, then serve.

See also: Eat Yourself Healthy With A Whole Day of Instant Pot® Recipes

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