Known to our household as "Mummy salmon" (after our mum improvised the dish a few years ago), this is a baked salmon fillet with a crunchy, cheesy, herby breadcrumb topping. Best served with boiled potatoes and fresh vegetables. Enjoy!
4 salmon fillets
Herbs (fresh or dried) (any type but avoid rosemary and mint) (more the merrier!)
1/2 tbs olive oil
Zest of 1 lemon and the juice of half (limes also work)
50g parmasan cheese (finely grated)
50g cheddar cheese (grated)
Salt and pepper (to season)
Lay the salmon fillets next to each other inside of a large oven safe dish (we use a glass Pyrex dishe but any should work). Preheat the oven to 200 degrees (180 fan, gas 6).
Zest the lemon and finely chop with the herbs (both fresh and dry).
Using a food processor, turn the bread slices into breadcrumbs. Mix in the lemon zest, herbs, parmesan salt and pepper. Mix in the olive oil and lemon juice.
Poor the breadcrumb mixture over the salmon fillets and grate the cheddar over the top.
Cook in the oven for 20-25 minutes or until the cheese has crisped over the top and the breadcrumbs are golden brown. Serve imediataly with fresh vegetables and boiled potatoes.