Salmon and Herb Crust

1. 1

   First blend the bread in order to make breadcrumbs.

2. 2

   Finely chop the sundried tomatoes and olives and mix with the breadcrumbs, adding the dried mixed herbs and olive oil.

3. 3

   Peel, chop and boil up the potatoes in order to make a mash (15 minutes).

4. 4

   Cook the salmon under a grill/salamander until both sides are cooked.

5. 5

   Using the breadcrumb mix, take a hand full and slap it on one side of the salmon, ensuring the top of the salmon is completely covered.

6. 6

   In a pre-heated 180C/350F oven, cook the salmon for 8 minutes until the top begins to brown and go crispy.

7. 7

   Wilt the spinach in a hot frying pan and place at the centre of your serving dish.

8. 8

   Spoon on the required serving of mashed potatoes.

9. 9

   Gently lay your salmon over the mash and drizzle a little olive oil around the edge of the plate and voila!

* Per serving · 4 servings · Values may vary.