Mediterranean Pancetta-wrapped Salmon

Mediterranean Pancetta-wrapped Salmon

This mouthwatering fish bake recipe is incredibly versatile and would work just as well with any firm, white fish such as cod or haddock.

Categories: Fish

Serves: 4 Preparation time: 10 mins Cooking time: 20 mins



  • 2 tbsp Filippo Berio olive oil
  • 2 tbsp Filippo Berio Extra Virgin Olive Oil
  • 2 fennel, tough outer skin removed and thinly sliced
  • 2 garlic cloves, minced
  • 2 red onions, peeled and thinly sliced
  • 1 x 400g CIRIO cherry tomatoes
  • 2 tbsp balsamic vinegar
  • 1 tsp sugar
  • ½ tsp dry oregano
  • 4 salmon fillets approx 120g each
  • 8 slices pancetta


  1. Preheat the oven to 180ºC (fan assisted)/ 375ºF/Gas Mark 4.
  2. Heat the olive oil in a large frying pan.
  3. Add the fennel, garlic and red onions. Cook for 5 minutes over a medium heat.
  4. Add the tomatoes, balsamic vinegar, sugar and oregano and cook for a further 5 minutes.
  5. Pour the mixture into a large baking tray. Wrap each salmon fillet with the pancetta and place on top of the tomato and fennel mixture.
  6. Place in the oven and bake for 10-15 minutes until the salmon is cooked. Drizzle over extra virgin olive oil and serve with chopped dill.

Cook with:

Extra Virgin Olive Oil

Filippo Berio Extra Virgin Olive Oil has a unique rich fruity flavour and complements the fresh ingredients in all your recipes making it a perfect healthy condiment. This oil is ideal for sauces, marinades, drizzling and dipping.

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