Ingredients

• 280g/10oz full-fat cream cheese
• 30g/1oz finely grated Parmesan (or alternative vegetarian hard cheese)
• 1 garlic clove
• crushed
• 2 tbsp finely chopped fresh chives
• 6 x 125g/4½oz salmon fillets
• skinned
• 1 lemon
• juice and zest
• 1 small bunch fresh parsley
• finely chopped
• 150g/5½oz roasted red peppers from a jar
• drained and very thinly sliced
• salt and freshly ground black pepper

Directions

• Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper.
• Add the cream cheese to a bowl with the Parmesan
• garlic
• chives and salt and pepper and stir. Season the salmon with salt and ground black pepper and spread the cream cheese mixture equally over each fillet.
• Mix the lemon zest and parsley together and sprinkle over each fillet
• pressing down lightly. Place the fillets fairly close together on the prepared baking tray and arrange the peppers on top in a pretty pattern.
• Roast in the oven for 15–18 minutes
• or until the salmon is cooked through. Squeeze over the lemon juice and serve hot with new potatoes and dressed salad leaves.