Ingredients

1/2 tsp smoked paprika

1/2 tsp garlic powder

1/4 tsp chilli powder

Kosher salt and freshly ground black pepper

2 heaped tbsp breadcrumbs

1/2 cup parsley leaves, chopped

1 tbsp olive oil 

2 salmon fillets skin on

1 tbsp Dijon mustard

Zest of ½ lemon

Juice of 1/2 lemon

Garlic Yoghurt

3 tbsp greek yoghurt

1 clove garlic, minced

½ tbsp extra virgin olive oil

Juice of ½ lemon 

Quinoa

1 cup cooked quinoa 

2 tbsp chopped herbs (I used mint & parsley)

Drizzle olive oil 

Serve with salad 

Method

1. Preheat the oven to 200C

2. Line a baking sheet with parchment paper. Mix the paprika, garlic & chilli powder, pinch salt and a generous amount of freshly ground black pepper in a small bowl. Mix the breadcrumbs with the parsley, olive oil, few grinds of black pepper in another small bowl.

3. Place the salmon fillets skin-side down and side by side on the baking tray. Spread the mustard over the salmon followed by the spice mix and carefully press it down so it sticks to the mustard. Top with the breadcrumb mixture, pressing it down to secure.

4. Bake in the middle of the oven until the breadcrumbs are golden brown, about 10-12 minutes. 

5. Whilst the salmon is cooking, assemble the garlic yoghurt. Place all the ingredients in a bowl and stir to combine. Adjust seasoning to your liking. 

6. Cook quinoa according to packet instructions and when cooked pour into a bowl. Add the herbs with a drizzle of olive oil and combine. 

7. Remove salmon from the oven and immediately top with the juice of ½ a lemon. 

8. Serve by spreading the yoghurt on the plate, top with the quinoa, then the salmon. I served this with some chilli oil and a simple side salad.