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
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