Preheat the oven to 220°C/Fan 200°C/Gas 7. Line a tray (that will hold the salmon) with baking paper.
2
Step 2
Lay the salmon on the tray, season well with salt and pepper and spread the mustard evenly over the surface.
3
Step 3
Put the breadcrumbs, lemon zest and chopped herbs into a small bowl. Season well with salt and pepper, pour in the melted butter and mix well. Spread this crumb mixture evenly over the salmon, pressing it down gently so that it sticks well to the mustard coating.
4
Step 4
Bake on a high oven shelf for 20 minutes, rotating the tray halfway through to ensure the salmon colours evenly.
5
Step 5
Transfer the salmon to a warmed platter and serve with lemon wedges for squeezing and some mayonnaise too, if you fancy. Accompany with steamed new potatoes and tenderstem broccoli or green beans.
Ingredients
800 g side of salmon, pin-boned
3 tbsp Dijon mustard
50 g panko breadcrumbs
1 lemon
1 tbsp thyme leaves, chopped
1 tbsp flat-leaf parsley, finely chopped
1 tbsp dill leaves, finely chopped
80 g butter, melted Salt and freshly ground pepper