INGREDIENTS

1 bunch English Parsley, washed and dry
1 bunch Fresh Oregano
1 tsp Chili Flakes
100g Parmesan Grated
200g Breadcrumbs
Olive Oil
2 Cloves Garlic
2-4 Anchovies
1 Lemon (Zest)
200g Salmon

PREPARATION
1) Chop parsley, oregano and anchovies finely. Mince the garlic.
2) In a small bowl, combine all the ingredients together.
3) Place salmon onto the crisp plate. Press the breadcrumb mixture on top of the fish. Bake for 10-15 mins using Dual Crisp function, depending on the thickness of the salmon.
4) Remove and serve with grilled asparagus.

Credits to Chef Samantha (SSA Culinary Institute).
Recipe prepared with Ariston 6-in-1 Tabletop Combi Microwave Oven MWC 339 BL.