Preheat the oven

• Preheat the oven to 200 °C.
• Line a baking tray with parchment paper.

Mix the spice blend and the herb crust

• In a small bowl, mix the smoked paprika, garlic powder, chilli powder, a pinch of salt and a generous amount of freshly ground black pepper.
• In another small bowl, mix the breadcrumbs with the chopped parsley, olive oil and a few grinds of black pepper.

Coat the salmon

• Place the salmon fillets skin-side down, side by side, on the baking tray.
• Spread the Dijon mustard over the salmon, then the spice mix, pressing it down so it sticks.
• Top with the breadcrumb mixture and press it down to secure.

Bake the salmon

• Bake in the middle of the oven until the breadcrumbs are golden brown.

Make the garlic yoghurt

• Place the Greek yoghurt, minced garlic, extra virgin olive oil and lemon juice in a bowl and stir to combine.
• Adjust the seasoning to your liking.

Prepare the herby quinoa

• Cook the quinoa according to the packet instructions, then pour it into a bowl.
• Add the chopped herbs and a drizzle of olive oil and combine.

Finish the salmon

• Remove the salmon from the oven and immediately squeeze the lemon juice over it.

Serve

• Spread the garlic yoghurt on the plate, top with the quinoa, then the salmon.
• Finish with a little chilli oil and a simple side salad if you like.