2 skinless wild salmon fillets
a handful of white breadcrumbs , mixed with a little lemon zest and 2 tbsp of pesto
lemon wedges, to serve
200g tenderstem broccoli , steamed for 4 minutes and dressed with a little olive oil and lemon juice to serve
Heat the oven to 220C/fan 200C/gas 7.
Press the breadcrumb mix all over the top of the salmon fillets.
Bake for 10-12 minutes until the crust is turning golden and the salmon is just cooked.
Serve with the tenderstem broccoli and lemon wedges.