Ingredients
- x salmon fillets
- 50g softened butter
- 4 tbsp slivered or flaked almond
- 4 tbsp chopped fresh parsley
- 50g gruyère or emmental, coarsely grated
Method
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Preheat the oven to 190C/fan 170C/gas 5. Season the salmon steaks all over. Liberally butter a shallow ovenproof dish big enough to take the fish in one layer. Smear the salmon with the remaining butter.
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Mix the almonds, parsley and the gruyère or emmental, then press on to the top of the steaks.
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Bake for 15-20 minutes, until the topping is crisp and golden and the salmon cooked. Serve with potatoes and a green salad or broccoli.