An easy salmon recipe that's really easy-to-assemble and ideal for a midweek supper. Topping fresh salmon fillets with a lemon, parsley and breadcrumb crust adds delicious texture – serving with hearty lentils in a horseradish cream makes this meal all the more satisfying.
Preheat the oven to gas 5, 190°C, fan 170°C. Heat 1 tbsp of the oil in a large, ovenproof pan. Add the onion and cook for 5 minutes, until softened. Add the garlic, cook for 1 minute, then stir in the lentils, thyme, stock and 100ml (3 1/2fl oz) water. Bring to the boil, then cover, and transfer to the oven for 30 minutes.
Meanwhile, in a bowl, mix the breadcrumbs with the remaining oil, lemon zest and parsley; season. Press the mixture firmly onto each salmon fillet and set aside.
Remove the lentils from the oven and stir in the lemon juice, cream and horseradish.
Increase the oven temperature to gas 6, 200°C, fan 180°C. Arrange the salmon on top of the lentils and return to the oven, uncovered, for a further 10 minutes, or until just cooked through. Serve with salad, if you like.
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