150g sourdough bread, crusts removed, chopped
1 chilli, finely chopped
2 tsp lemon zest
4 x 180g fillets salmon, skinned, deboned
400g seasonal greens (see tip), to serve
4 red-skinned potatoes (such as pontiac or ruby lou)
Lemon Butter Sauce
2 garlic cloves, crushed
1/4 cup chicken or fish stock
2 tbsp lemon juice
2 tsp honey
Preheat oven to 180°C conventional. Grease and line 2 baking trays. Place bread in a food processor and pulse until coarsely chopped. Heat a small ovenproof frying pan over a medium heat. Add butter. Cook bread and chilli, tossing for 3-4 minutes or until starts to turn golden. Place on 1 prepared tray and cook in oven for 4-5 minutes or until crispy. Stir through lemon zest then set aside.
Place salmon on remaining prepared tray and cook for 12-15 minutes or until cooked to medium (or a little longer, if you prefer).
Meanwhile, cut potatoes into 1cm-thick slices. Place in a steamer basket and steam for 5-8 minutes, then add greens and continue to cook for a further 3-4 minutes or until vegetables are tender.
To make lemon butter sauce, melt 20g of the butter in a small saucepan. Add garlic and sauté until fragrant. Add stock and lemon juice. Simmer for 3-5 minutes or until reduced. Whisk in honey and remaining butter.
Stack potatoes and vegetables on serving plates. Top with salmon, scatter with crumb and serve with sauce on the side.
Use any seasonal greens you prefer, such as sugar snap peas, Kalettes (a cross between brussels sprouts and kale), green beans, snow peas or zucchini.