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If you're worried your salmon might taste bland, or worse, fishy, this recipe is for you. adds a flavourful twist that makes it "taste better" and look elaborate, with a prep time of under 30 minutes. When prepared as per the instructions, this dish serves six and cooks in as little as 10 minutes.

Sharing this dish from the cookbook Mary Berry's Foolproof , the said: "Mary Berry elevates simple salmon fillets by adding a topping of herby cream cheese and roasted red peppers. Serve with new potatoes and salad leaves or steamed greens."

Ingredients

• 280g full-fat cream cheese
• 30g finely grated Parmesan (or alternative vegetarian hard cheese)
• One garlic clove, crushed
• Two tbsp finely chopped fresh chives
• Six 125g salmon fillets, skinned
• One lemon, juice and zest
• One small bunch of fresh parsley, finely chopped
• 150g roasted red peppers from a jar, drained and very thinly sliced
• salt and freshly ground black pepper

Method

Set the oven to 200C (or 180C for fan-assisted models) or gas mark six. Prepare a baking tray by covering it with a sheet of baking parchment.

In a mixing bowl, combine the cream cheese with the grated Parmesan, finely chopped garlic, chopped chives, and a pinch of salt and pepper.

Stir the ingredients thoroughly until well mixed. Lightly season the salmon fillets with salt and freshly ground black pepper, then evenly coat the top of each piece with the cheese mixture.

In a separate bowl, blend the grated lemon zest with the chopped parsley. Scatter this mixture over the salmon fillets, gently pressing it down to help it adhere.

Arrange the fillets side by side on the lined tray and decorate the tops with slices of pepper, arranging them in an attractive pattern.

Place the tray in the oven and roast for fifteen to eighteen minutes, or until the salmon is fully cooked and flakes easily. Once done, drizzle fresh lemon juice over the top and serve immediately with boiled new potatoes and a salad of lightly dressed leaves.