Hazelnut and citrus salmon

1 Preheat the oven to 200 degrees. Line a baking tray with baking paper.

2 Place the salmon on the tray and brush with the mustard.

3 Place the hazelnuts in a food processor and blitz till almost fully ground. Then add the thyme, chilli flakes, citrus zest, fennel seeds and a generous pinch of salt. Blitz till it resembles fine breadcrumbs.

4 Pour the crumbs over the fish and pat it all onto the salmon to ensure it's fully coated.

5 Bake for 20 minutes until the salmon is cooked through and the crumbs are golden. It should flake easily in the thickest part once cooked.

6 To make the dressing, mix the lemon and orange juice with the olive oil and season to taste with salt and black pepper. Drizzle the dressing over the salmon and serve.