Garlic Crumbed Salmon with zucchini and yogurt

Ingredients

• 2 pcs Salmon filets
• 1 tsp Dijon mustard
• 2 pcs Zucchini
• 2 pcs Spring onion
• 240 ml Chickpeas, canned
• 1 bunch Basil, fresh
• 150 g Greek yogurt
• 30 g Feta
• 1 pcs Lemon
• 1 tsp Fresh garlic paste
• 2 slice Whole-wheat bread
• 1 bunch Parsley, fresh
• 15 g Parmesan

Method

1. For the crumb: Break up the bread into chunks and add to a blender with 1 grated clove of garlic, a handful of fresh parsley, the zest of one lemon, grated parmesan, salt and pepper. Blitz until you have a fine breadcrumb mix.
2. Dry your salmon and season with salt. Brush over Dijon mustard and tip the breadcrumb over the top, pressing down lightly to help it stick. Drizzle over a little oilve oil and place into the fridge.
3. Mix the yogurt with the juice of 1/2 a lemon, 1 tsp garlic puree and 30g crumbled feta.
4. Using a peeler, peel yout zucchinis into ribbons avoiding the seeded core. In a pan, sauté the diced spring onion with the drained tin of chickpeas. Add in the courgette ribbons, a handful of chopped fresh basil and toss for 2 minutes just warm the courgettes and wilt the basil. Finish with grated parmesan an a little pinch of salt and pepper.
5. Preheat your oven to 200 C. Bake the salmon for 8-10 minutes until the crumb is golden. Check halfway to make sure it's not burning.
6. Plate the yogurt, zucchini, tip with salmon and enjoy!