2 Salmon fillets (150-170g)
2 tbspn Parmesan cheese (grated)
3 tbspn Wild garlic pesto (see Wild garlic pesto recipe)
2 tbspn gluten free breadcrumbs
Squeeze of lemon juice
Salt & pepper
Place the salmon onto a foil covered baking tray and give each fillet a squeeze of fresh lemon juice and season with salt and pepper.
Mix one third of the breadcrumbs in with the pesto and spread over each salmon fillet. With the remaining two thirds of the breadcrumbs, add the grated Parmesan, mix and top the pesto covered fish with this mixture.
Preheat the oven to 210C/430F (if using a fan assisted oven reduce to 180C/360F) and place the baking tray in the oven and cook for 10-15minutes, just until the cheese begins to turn golden brown.