Skip to content

Salmon with Parma ham

 12 ratings

Prep Time:5 mins

Cooking Time:15 mins

Serves:4 Adults


Salmon with Parma ham

Salmon is a great source of healthy omega 3 fatty acids, needed to keep your heart healthy.


  • 12 small asparagus spears
  • 400g / 14 oz. of salmon fillets – around 4 fillets
  • 4 sprigs of fennel or dill
  • 4 slices of Parma ham, you could also use Prosciutto or Serrano ham
  • Juice of ¼ of a lime
  • 1 teaspoon of olive oil
  • Black pepper, to taste


  1. First break off the ‘woody’ stems of the asparagus and then bring a pot of water to the boil. Cook the asparagus for about 1 to 2 minutes
  2. Strain the water and place the hot asparagus immediately into a basin of cold water with water running into it until the asparagus is completely cold, this will stop it overcooking
  3. Now place the salmon fillets on a chopping board and season with pepper
  4. Arrange three spears of asparagus on top of the fillets and place a sprig of fennel on top. Then wrap each salmon fillet in a slice of Parma ham
  5. Put each salmon fillet on a piece of aluminium foil and brush with a little olive oil and drizzle with some lime juice
  6. Cover the top of the fillets in aluminium foil
  7. Light the barbeque and when hot, place the salmon fillets on top. Cook gently for about 6 to 8 minutes each side, taking care when turning over the fillet
  8. Alternatively you could cook the salmon wraps in the kitchen. Heat a little oil in a large frying pan and fry the fillets for about 1 to 2 minutes each side and then finish off in a pre-heated oven at 190°C / 375°F / Gas Mark 5 for another 8 to 10 minutes
  9. Ensure the salmon is thoroughly cooked, by checking that that all juices run clear

What you will need

  • Chopping board
  • Chopping knife
  • Saucepan
  • Sieve

Serving suggestions

Serve with boiled - or even better, steamed – vegetables!

"Make sure to store any leftovers in your fridge"

Safefood Logo

Sign up for our family focused healthy eating and food safety news.

Safefood logo

The site content is redirecting to the NI version.