bredcrumb salmon

Updated at: Thu, 17 Aug 2023 01:05:50 GMT

Step 1

Break up the bread into chunks, and add to a blender with 1 grated clove of garlic, a handful of fresh parsley, the zest of one lemon, grated parmesan, salt and pepper.

Step 2

Blitz until you have a fine breadcrumb mix.

Step 3

Dry your salmon and season with salt

Step 4

Brush over Dijon mustard and tip the breadcrumb over the top, pressing down lightly to help it stick. Drizzle over a little olive oil and place into the fridge

Step 5

Mix the yoghurt with the juice of 1/2 a lemon, 1 tsp garlic puree and 30g crumbled feta. Mash the feta into the yoghurt.

Step 6

Using a peeler, peel your courgettes into ribbons avoiding the seeded core. In a pan, saute the diced spring onion with the drained tin of chickpeas. Add in the courgette ribbons, a handful of chopped fresh basil and toss for 2 minutes just to warm the courgettes and wilt the basil.

Step 7

Finish with grated parmesan and a little pinch of salt and pepper.

Step 8

Preheat your oven to 200c fan or air fryer to 195c. Bake the salmon for 8-10 minutes until the crumb is golden. Check halfway to make sure its not burning!

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