Step 1

Preheat oven grill to high. Line a baking or oven tray with baking paper.

Step 2

Mix parsley, capers, lemon zest, garlic, breadcrumbs and parmesan cheese together.

Step 3

Pat salmon fillets dry with paper towels and place, skin-side-down, on prepared tray. Spread Dijon mustard mixture on top of salmon, dividing equally. Sprinkle the crumb mixture over the top, packing it on lightly. Drizzle with a little extra-virgin olive oil. Place in the oven (on the middle shelf) to cook for 5-6 minutes or until crust is golden and salmon is just cooked through. Watch it carefully to make sure it doesn’t burn as some oven grills can be extremely hot!

Step 4

Serve with potatoes and salad or steamed broccoli or other green vegetables, and a wedge of lemon to squeeze over just before eating.