Salmon ticks so many boxes when you're too tired to cook. It's delicious, healthy, and quick cooking, making it an all around winner.

Whether it's pan-fried or baked, you'll have an impressive looking dinner on the table in about 15 minutes.

The only problem is that salmon has a tendency to dry out. It can be quite a challenge to get a good crust on your fillet while keeping the inside juicy.

One method of pulling it off successfully comes by way of Mary Berry. The culinary icon's salmon recipe for crusted salmon is coated in crunchy semolina and popped in the oven until crisp and golden.

Ingredients

25g (1oz) semolina

One tsp paprika

Four × 125g (4½oz) salmon fillets, skinned

A large knob of soft butter, plus extra for greasing

Small bunch of parsley, stalks removed and reserved

175g (6oz) samphire

½ lemon, cut into four wedges, to serve

Lemon Sauce

One large or two small preserved lemons, quartered and pips removed

Juice of ½ lemon

Three tbsp mayonnaise

200g (7oz) full fat crème fraîche