Salmon fillets with herbs and red pepper recipe
 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. 280g/10oz full-fat cream cheese30g/1oz finely grated Parmesan (or alternative vegetarian hard cheese)1 garlic clove, crushed2 tbsp finely chopped fresh chives6 x 125g/4½oz salmon fillets, skinned 1 lemon, juice and zest1 small bunch fresh parsley, finely chopped150g/5½oz roasted red peppers from a jar, drained and very thinly slicedsalt and freshly ground black pepper 280g/10oz full-fat cream cheese 30g/1oz finely grated Parmesan (or alternative vegetarian hard cheese) 1 garlic clove, crushed 2 tbsp finely chopped fresh chives 6 x 125g/4½oz salmon fillets, skinned 1 lemon, juice and zest 1 small bunch fresh parsley, finely chopped 150g/5½oz roasted red peppers from a jar, drained and very thinly sliced salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper.Add the cream cheese to a bowl with the Parmesan, garlic, chives and salt and pepper and stir. Season the salmon with salt and ground black pepper and spread the cream cheese mixture equally over each fillet.Mix the lemon zest and parsley together and sprinkle over each fillet, pressing down lightly. Place the fillets fairly close together on the prepared baking tray and arrange the peppers on top in a pretty pattern.Roast in the oven for 15–18 minutes, or until the salmon is cooked through. Squeeze over the lemon juice and serve hot with new potatoes and dressed salad leaves. Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper. Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper. Add the cream cheese to a bowl with the Parmesan, garlic, chives and salt and pepper and stir. Season the salmon with salt and ground black pepper and spread the cream cheese mixture equally over each fillet. Add the cream cheese to a bowl with the Parmesan, garlic, chives and salt and pepper and stir. Season the salmon with salt and ground black pepper and spread the cream cheese mixture equally over each fillet. Mix the lemon zest and parsley together and sprinkle over each fillet, pressing down lightly. Place the fillets fairly close together on the prepared baking tray and arrange the peppers on top in a pretty pattern. Mix the lemon zest and parsley together and sprinkle over each fillet, pressing down lightly. Place the fillets fairly close together on the prepared baking tray and arrange the peppers on top in a pretty pattern. Roast in the oven for 15–18 minutes, or until the salmon is cooked through. Squeeze over the lemon juice and serve hot with new potatoes and dressed salad leaves. Roast in the oven for 15–18 minutes, or until the salmon is cooked through. Squeeze over the lemon juice and serve hot with new potatoes and dressed salad leaves. Recipe tips If covered and chilled in the fridge, this dish can be assembled up to 12 hours ahead. Place the salmon fillets fairly close to each other on the baking tray so that they don’t dry out during cooking. You will know when they’re cooked, as the flesh will become a matt pink colour all the way through. Choose salmon fillets cut from the middle of the fish to ensure they are all the same size and shape and cook at the same rate.