Instructions: Mix together the ciabatta crumbs, grated lemon rind, olive oil and pesto.

Add a squeeze of lemon juice and season.

Remove the skin from the salmon fillets and arrange on a lightly greased baking tray. Press the crumb mixture into the top of each fillet.

Roast in a preheated oven at 200 C, 400 F, gas mark 6 for about 10-15 minutes or until the topping is golden and the salmon is thoroughly cooked.

For the lemon sauce, melt the butter in a small saucepan and whisk in the lemon juice, rind and creme fraiche. Heat through and adjust the seasoning.

Pour the sauce onto four serving plates, top with the fish and serve garnished with a sprig of fresh basil.

Variation:
The lemon sauce also makes a perfect base for a quick pasta supper. Prepare the sauce using the juice and rind of 1 lemon and mix with freshly cooked pasta, cooked and flaked salmon and a few prawns.

NOTES : The Tartan Quality Mark is the hallmark of premium quality Scottish salmon. Each fish has been produced to strict guidelines set down by an independently controlled, product certification scheme and has a unique identification number which allows it to be traced back to the farm.

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