Salmon Fillet with Horseradish, Lemon & Herb Crust

1. Preheat your oven to 180°C/Fan 160°C/Gas 4. Pick the leaves off the thyme sprigs and pop them on a chopping board. Add the parsley sprigs and finely chop them together till the herbs are minced. Scoop into a bowl. Finely grate in the lemon zest. Add the breadcrumbs and season well with salt and pepper. Stir to mix.

2. Line a baking tray with baking paper. Place the salmon fillet on it, skin side down. Pat it dry with kitchen paper. In a separate bowl, mix together the crème fraîche and horseradish relish. Spread it over the salmon fillet. Sprinkle the herby breadcrumb mix over the top.

3. Slide the tray into the oven and bake for 20-25 mins till the crust is golden and firm, while the salmon is pink and opaque. Serve straight away with your choice of sides.

4. Go For Gold
To ensure your salmon crust has a rich golden colour, tip the breadcrumbs into a dry frying pan and toast for 1-2 mins till they're just starting to pick up some colour. Then add them to the herbs and lemon zest to mix to make the crust. The breadcrumbs will brown in the oven, but toasting them first will help give them a really rich colour.