• 4 salmon fillets, skin on

• 1 large bunch wild garlic leaves, washed

• 50g breadcrumbs (panko works well)

• 2 tbsp olive oil, plus extra for drizzling

• 2 tbsp maple syrup

• 1 tbsp wholegrain mustard

• Zest and juice of 1 lemon

• 25g butter, melted

• Salt and pepper to taste

• New potatoes and seasonal greens to serve

1. Preheat oven to 200°C (fan 180°C).
2. Blitz the wild garlic leaves in a food processor until finely chopped.
3. Add breadcrumbs, 2 tbsp olive oil, lemon zest, and a pinch of salt and pepper. Pulse to combine.
4. Mix maple syrup and mustard together in a small bowl.
5. Place salmon fillets skin-side down on a lined baking tray.
6. Brush the top of each fillet with the maple-mustard mixture.
7. Press the wild garlic crust mixture onto the top of each fillet.
8. Drizzle with a little extra olive oil and bake for 12-15 minutes until the salmon is just cooked and the crust is crisp.
9. Meanwhile, whisk together melted butter and lemon juice to make a simple sauce.
10. Serve the salmon with the lemon butter sauce drizzled over, alongside new potatoes and seasonal greens.

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