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Friday night supper got back late so needed something quick and tasty. This is so easy and only takes 20 minutes from start to finish.
For two people
Preheat the oven to 190oc.
Take two salmon fillets and place on a baking tray covered with foil. To make the crusty topping, take a handful of breadcrumbs and add the zest of a lemon (use a cheese grater), a tablespoon of chopped parsley and a little salt and pepper. Drizzle over a little olive oil-just enough so that the crumbs will stick together (about a tablespoonful) but not too much that they become greasy. Mix well then place half of the mixture on top of each salmon fillet and press on firmly. Cook in the oven for 10 minutes till the crumbs are crispy and the salmon is just cooked.
Whilst the salmon is cooking put a pan of water on to boil (for the peas) and slice a red pepper or two into thin strips. Fry the peppers in a little oil for about 5 minutes add a crushed clove of garlic and cook for one more minute and keep warm. Cook the peas for 3 minutes and drain. Blitz the peas in a blender or crush with a potato masher or fork.
Add a generous glug of cream and a tablespoon of chopped mint season with salt and pepper and serve with the salmon and peppers.
Tip. The salmon is great served with a salad if you don’t have time to make the rest and it can be prepared well in advance and cooked at the last minute.
If you are making breadcrumbs make a lot and place in a bag in the freezer so that you can take out a handful whenever you need it.
