Parmesan & Sundried Tomato Crusted Salmon

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.

This recipe uses 25g of a White or Fibre Loaf. A 400g loaf of bread is 1 unit of your monthly prescription unit allowance.

Makes 2
Suitable for home freezing


  • 25g Juvela Gluten-Free Loaf or Fibre Loaf
  • 25g Parmesan cheese
  • 25g sundried tomatoes, drained
  • 1 tbsp fresh basil
  • 2 x 150g salmon fillets
  • Method

    1. Before you start, preheat the oven to 200°C/400°F/Gas Mark 6.
    2. Place the bread, Parmesan, tomatoes, and basil in a food processor and pulse until finely chopped.
    3. Place salmon on a baking tray and press breadcrumb mixture onto top of each fillet.
    4. Bake in a preheated oven for about 15 minutes until crust is golden.