Parmesan & Sun-Dried Tomato Crusted Salmon

Serves 4

This simple yet impressive fish dish can be assembled in advance so you can relax and enjoy the evening. Serve on a bed of asparagus with lots of fresh vegetables and baby potatoes.

Before you start, pre-heat the oven to 200°C/400°F/Gas Mark 6.

ingredients:

• 50g (2oz) JUVELA Gluten-Free Loaf/Fibre Loaf
• 50g (2oz) dried parmesan cheese*
• 50g (2oz) drained sun-dried tomatoes*
• 1tbsp fresh basil
• 4 x 150g (6oz) salmon fillets

Method:

Place the bread, Parmesan, tomatoes, and basil in a food processor and pulse until finely chopped. Place salmon on a baking tray and press breadcrumb mixture onto top of each fillet.

Bake in a pre-heated oven for about 15 minutes until crust is golden.