Mary Cadogan's salmon with a cheesy crunch crust

• salmon fillets↗x
• softened butter50g g
• slivered or flaked almond4 tbsp tbsp
• chopped fresh parsley4 tbsp tbsp
• gruyère↗50g g

  or emmental, coarsely grated

Step-by-step instructions

1. 1

   Preheat the oven to 190C/fan 170C/gas 5. Season the salmon steaks all over. Liberally butter a shallow ovenproof dish big enough to take the fish in one layer. Smear the salmon with the remaining butter.

2. 2

   Mix the almonds, parsley and the gruyère or emmental, then press on to the top of the steaks.

3. 3

   Bake for 15-20 minutes, until the topping is crisp and golden and the salmon cooked. Serve with potatoes and a green salad or broccoli.