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.