Crusted salmon with dill sauce

A simple, lower-fat bake. Remove the pin bones with tweezers. Great served with boiled new potatoes and a crisp salad.

Ingredients

¼ tsp	Flaky sea salt
2	Salmon fillets, 125g, pin bones removed (Main)
1 tsp	Freshly ground black pepper

Crust

¼ cup	Panko breadcrumbs
¼ cup	Parsley, finely chopped
1 Tbsp	Olive oil
2 tsp	Thyme leaves
1 tsp	Dijon mustard

Dill sauce

2 Tbsp	Greek-style plain yoghurt
1 Tbsp	Dill, finely chopped
1 ½ tsp	Lemon juice

Directions

1. Preheat the oven to 220°C. Line a roasting pan with baking paper.
2. Place the salmon — skin-side down— on the baking paper and season. Bake for about 10 minutes, until the salmon is just cooked.
3. Meanwhile, combine the crust ingredients in a bowl. Combine the sauce ingredients in another bowl.
4. Remove the salmon from the oven. Turn the oven to grill. Pat the crust over the salmon. Grill for 1-2 minutes until lightly browned.
5. Serve with the sauce.