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Ingredients
• 6 x 150g/5oz salmon fillets, skinned
• Salt and freshly ground black pepper
• 150g/6oz cream cheese
• Small clove garlic, crushed
• ½ lemon, grated rind only
• 25g/1oz fresh white breadcrumbs
• 25g/1oz fresh, coarsely grated parmesan
• 2 tbsp chopped fresh parsley, plus extra to garnish
• Paprika

Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Season both sides of the salmon fillets and place on a greased baking sheet or roasting tin.
3. Mash the cream cheese with the garlic, salt and pepper and lemon rind.
4. Divide into six and spread on top of each salmon fillet.
5. Mix the breadcrumbs, parmesan and parsley in a mixer and season.
6. Sprinkle on top of the cream cheese mixture and dust with paprika.
7. Bake in the oven for about 15 minutes. To tell when the salmon is done, it will have changed from translucent to an opaque pink.
8. Serve immediately, garnished with chopped parsley.

Refreshing Salad
Ingredients
• Salad
• 25g pine nuts
• 1 red chicory
• 1 green chicory
• 2 clementines
• 100 g baby spinach
• 4 sprigs of fresh mint
• 45 g Manchego cheese
• 2 tablespoons sherry vinegar
• 2 tablespoons extra virgin olive oil
• 1 teaspoon runny honey

Cooking:
• Toast the pine nuts in the frying pan for a few minutes, tossing often.
• Finely slice the stalk ends of the chicory and click apart the upper leaves into a serving bowl
• Peel and finely slice the clementines, add to the bowl with the baby spinach, then pick over the mint leaves
• Shave over a tiny bit of Manchego and scatter with the hot nuts.

In a cup, make your dressing with the vinegar, extra virgin olive oil and honey, then season to taste.

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