30 mins Preparation, Make 4 servings
- 30g PureBred Gluten Free White Rolls breadcrumbs
- 4 x salmon fillet pieces, skin-on
- 2 tbsp butter, melted
- zest of 1 lemon
- handful of flat leaf parsley, chopped
- pinch of salt.
- Dijon mustard
Pre-heat the oven to 190C. Line a baking tray with parchment.
Dry the flesh side of the salmon and place skin side down onto the parchment. Season with salt and pepper.
In a large bowl, mix the breadcrumbs lemon zest, butter, parsley and salt.
Brush the salmon with mustard then coat with the breadcrumbs.
Bake uncovered for 15-20 minutes or until salmon is cooked through and the topping is golden.
Serve with baby potatoes and a green salad.