Directions

1. I’d suggest using a grill for this recipe - I prefer to use our Ninja Grill for salmon as it cooks perfectly, especially with a temperature probe. An air fryer is also a good choice - or a good oven grill. Preheat this with a tray with the coconut oil on to get it nice and hot for crispy salmon skin!

2. In a small bowl, mix together the cream cheese, garlic powder, dill and salt.

3. Spread the cream cheese across the top of the salmon fillets.

4. Sprinkle the breadcrumbs, followed by seeds and parmesan, on top of the cream cheese - lightly press these in so they don’t fall off.

5. Place the salmon fillets skin-side down on the preheated oven tray (there should be a nice sizzle!) and grill for around 10 minutes, or until the salmon is fully cooked. The cream cheese should be slightly golden and the breadcrumbs & seeds will be lightly toasted!