Salmon with Parma Ham and French beans..

Salmon with Parma ham (3)

I had to check that I hadn’t published this recipe already – it’s been part of my repertoire (Pretentious? moi??) for years, and may well be the dinner party main course that you never knew you needed. I’ve a notion that it might have been a Jamie Oliver recipe originally, but I’ve added my own bits over the years, until I got to this version.

The glorious thing about this is that you can have the whole main course prepped and on one tray the night before; then all you do is stick it into the oven, give it 20 minutes, and hey presto – Dinner is served!

Here we go.. I’m making this for 4 people today; all you need to do is bump up the quantities of French beans/olives as your numbers increase!


  • A very large, shallow baking tray or two smaller ones ( see NOTES)
  •  A large saucepan
  • Clingfilm or baking parchment
  • A medium-sized bowl
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These are the Olives I use – they’re dry Moroccan olives – with the stone in ..


  • 1 boneless, skinless Salmon fillet per person (see NOTES)
  • a packet of sliced Parma ham
  • About 300g prepared French beans
  • A big handful of Black olives, with the stone in
  • A packet of baby tomatoes on the vine
  • Olive oil


  • Start off with the French beans – trim off the ends, then give them a quick wash, drain, and add about 250mls of cold water to the saucepan, and bring to the boil.
  • Boil for about 2 minutes then drain, and put them into the bowl with a tablespoon of Olive oil and the black olives. Toss to combine. Put to one side until ready to cook.

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  • Spread a little oil over the baking tray
  • Heat the oven to 180 degrees.
  • Wrap each piece of Salmon in a slice of Parma ham, then place onto  the tray

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  • Give the French beans one more toss, the put them on the other side of the tray.
  • Place the tomatoes, still on their vines, on top of the beans and olives.

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  • Put the tray into the heated oven and give it 20 minutes.
  • Remove and serve – saying to yourself – ‘Hey Presto’!

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  • The ingredients in this dish can all be prepared a day ahead of time, so think of coming in from work, and simply having to throw it all onto the tray – all your work was done yesterday (or earlier today if you’re serving this evening)
  • The Salmon really needs to be skinless – any fish counter will do this for you no problem. You can always do this yourself,  and it just takes you a little longer than the professionals.
  • I also check each fillet to make sure that as many bones as possible have been removed. You can remove any stragglers with a pair of sterilised tweezers.
  • If you’re preparing ahead, cover the beans and olives with clingfilm and store in the fridge.
  • Wrap the Salmon in the Parma ham, then drizzle with Olive oil (this prevents the very thin slices of Parma ham from drying out) before covering with a sheet of baking paper, followed by some clingfilm. Store in the fridge until you’re literally ready to put it into the oven.
Salmon with Parma ham (2)

Covered, and in the fridge, awaiting its moment of Glory!

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I started writing down recipes in an old copybook when I was about 16. With 6 children at home, my Mother was always glad of a hand in the kitchen, and really allowed us to experiment - as long as we washed up afterwards, and left the kitchen immaculate! Having a tidy kitchen has followed me through my life, as has the habit of writing down my favourite recipes; except that these days I write them for my website, and add photographs when I can. The website really started when it occurred to me that my daughter might like to have these recipes when I've forgotten them. In my early days of cooking for family and friends, I used to phone my Mum all the time to ask her for the recipe for some of our favourite family dinners. She rarely had a recipe to hand - I think, like me, she made a lot of it up as she went along.. So welcome to Eating for Ireland - these are the recipes that my friends and family having been eating these past 40 years.. yes, I truly am ancient! They are tried and tested, and have worked for me for all that time - I have updated them as new ingredients became available - I really hope you'll find something that you can make into a family favourite of your own. You don't have to tell anyone where you found these great new dishes that you're serving up - it can be our little secret, but I'd really love it if you could give me a sneaky 'follow' on Facebook and Instagram.. So off you go - have a good rummage around, you're bound to find something new! My sincere thanks to all of you who have found a recipe that you liked and dropped me a line to tell me - I really do love to hear from you! Happy Cooking! Becks xx

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