By painting these beautiful salmon fillets with a touch of Dijon and coating them in a crispy, lemon-y, chive-y crust you create perfectly cooked fish with added texture. Served with caper-buttered green beans, baby potatoes and a lemon mayo for drizzling. Just make sure you eat it before salmon else does!
See the full recipe in the Gousto Cookbook: http://bit.ly/1UCJ9yZ
Check out this week’s recipes: http://bit.ly/goustomenu