Sue Lawrence's oaty roast salmon

This recipe is also part of our Easter meal planner Go back to Good Friday recipes Brush the salmon all over with oil.

Combine the remaining ingredients, season with salt and pepper and place on a plate. Dip the (rounded) surface of each fillet into the mixture, then place on an oiled baking sheet.

Place on the top shelf of a preheated oven (220°C, 425°F, gas mark 7) for about 10 mins, or until the fish is just cooked: test by inserting the tip of a sharp knife into the centre. Then serve with a lightly dressed couscous, dressed with olive oil, lemon juice and freshly chopped mint.