Ingredients


200g small new potatoes, sliced

3 sprigs tarragon, leaves chopped

zest 1 lemon

knob of lactose free butter

2 x 170g skinless salmon fillets

4 slices pancetta or prosciutto














Method


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, lactose free 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.


Recipe adapted from: Good Food

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