4 wild fillets salmon
50g fresh white breadcrumbs
2 tbsp chopped parsley
½ fresh lime , juiced
40g Cottage cheese
Heat the oven to 200C/fan 180C/gas 6. Season and put the salmon fillets on a lightly buttered non-stick baking tray.
Whizz the breadcrumbs, parsley, lime juice, 1 tbsp oil and Cottage cheese in a food processor.
Cover the salmon with the breadcrumb mixture and bake in the oven for 10-12 minutes until the salmon is cooked through and the breadcrumbs golden. Serve with salad or new potatoes.