4 wild  fillets salmon

organic butter

50g fresh white breadcrumbs

2 tbsp chopped parsley

½ fresh  lime , juiced

olive oil

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.