Serves 4
4×150g (5oz) salmon tail fillets, skinned salt and black pepper a little vegetable oil 125g (4oz) low-fat garlic and herb soft cheese.

30g (1oz) fresh white breadcrumbs 30g (1oz) mature Cheddar cheese, grated 2tbsp chopped fresh flat-leaf parsley finely grated zest of 1 lime lemon wedges to serve flat-leaf parsley sprigs to serve.

1- Season the salmon on both sides with salt and pepper. Place on lightly oiled foil on a baking sheet and spread with the soft cheese, not going quite to the edges.
2- Mix the topping ingredients together, adding seasoning to taste, then sprinkle over the salmon. (You can prepare ahead to this stage, cover the salmon, and keep it in the refrigerator up to 12 hours).
3- Cook in a preheated oven at 220ْ C (425ْ F, Gas 7) for 15 minutes or until the salmon is opaque and the flesh flakes easily. Garnish with lemon and parsley.