Pancetta-wrapped salmon with griddled asparagus and lime crème fraîche Nutritional info per serving

This salmon recipe is ideal if you're entertaining because it looks the height of sophistication but won't break the bank.

INGREDIENTS

• 2 bunches English asparagus, woody ends removed
• 2 tbsp olive oil
• 4 skinless salmon fillets
• 8 pancetta rashers
• 100ml crème fraîche
• 2 tbsp mayonnaise
• Grated zest of 1 lime and juice of ½

METHOD

1. Preheat the oven to 220°C/fan200°C/gas 7. Place the asparagus in a shallow roasting tin and toss with half the olive oil. Season well and roast in the oven for 5 minutes.
2. Meanwhile, season each salmon fillet, wrap in 2 pancetta rashers and brush with the remaining olive oil. Once the asparagus has been cooking for 5 minutes, remove from the oven and place the salmon on top. Return to the oven for a further 8-10 minutes until the salmon is just cooked and the pancetta is crisp.
3. Mix together the crème fraîche and mayonnaise, then stir through the lime zest and juice. Season and serve with the asparagus and salmon.

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