Parmesan & Sun-dried Tomato Crusted Salmon
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Introduction:
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.
Notes:
Serves 4
Preparation:
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
* Please check the Food List for suitable gluten-free brands.
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.
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