Salmon with Lemon Oat Crust
25g/1oz/⅓ cup porridge oats
1 tbsp chopped fresh thyme, dill or parsley
1 tsp mixed seeds, e.g. sunflower, linseed
grated zest and juice of 1 lemon
1 small egg, beaten
2 x 100g/3½oz salmon fillets, skinned and boned
225g/8oz baby carrots, trimmed
125g/4oz thin green beans
225g/8oz baby new potatoes
salt and ground black pepper
1 Preheat the oven to 200°C/400°F/Gas 6.
2 Mix together the porridge oats, herbs, seeds, lemon zest and seasoning. Stir in the beaten egg.
3 Arrange the salmon on a lightly oiled baking sheet and spoon the oat mixture over them, patting it down gently with your hands to make it stick to the fish. Spray lightly with oil.
4 Bake in the oven for 20 minutes or until the oat topping is crisp and golden and the salmon is thoroughly cooked.
5 While the salmon is cooking, boil or steam the carrots and beans and boil the new potatoes until tender.
6 Serve the salmon, sprinkled with lemon juice, with the carrots, beans and potatoes.