You’re going to love this salmon recipe, not only because it has so much flavor but also because it’s so unbelievably quick to make. In fact it’s one of those meals that looks like you’ve gone to far more effort than you really have.
The prosciutto will protect the salmon from the heat of the oven, so what you get is a beautifully tender fillet underneath that has a hint of herby flavor. And, well, prosciutto!

- 1 fillet wild salmon, skinless
- 2 slices prosciutto
- 1 sprig rosemary
- 1 spring thyme
- 1 thin slice lemon (Meyer if possible)
- Preheat the oven to 400 F.
- Put a piece of parchment paper onto a baking tray. Wrap the salmon fillet with 2 slices prosciutto. Tuck the herbs, together with the slice of lemon into between the prosciutto and salmon.
- Place onto the parchment and bake for 5 minutes, depending on the size of your fillet.
7 comments
I saw on a different AIP blog that citrus should be avoided— something about it triggering histamines. What is your take on that?
Separately, do pumpkin seeds work on an AIP diet?
Hi Daria! Citrus is allowed in the elimination phase (we don’t remove histamines on AIP), but pumpkin seeds (and all other seed or seed products) are out on AIP.
[…] Prosciutto-Wrapped Salmon with Lemon and Herbs from Autoimmune Wellness *This dish is quick and easy. Plus, prosciutto-wrapped anything is a winner, right? […]
I love the simple yet elegant presentation of this gorgeous recipe. The combination of flavors is perfect with citrus and herbs and never have considered prosciutto. We eat lots of trout here in Idaho and I know this same technique will apply. A keeper for sure.
Is Prosciutto cured without nitrates and smoke? I react to those things. I can eat the uncured bacon without any issues but prosciutto would be lovely!
Hi Linda! Look for a prosciutto that is cured with only salt!
What size were your fillets? I feel like mine needed to cook at 400 for 15 minutes not 5.