Preheat oven to 200°C. Line an oven tray with baking paper.
Place salmon on baking tray and top with crumb mixture, pressing on firmly. Bake for 25-30 minutes until fish is cooked through.
Classic mashed potato
500 g Russet potatoes
40 g butter, chopped
1/3 cup hot milk
extra butter, to serve
Peel potatoes and cut into large chunks. Cook in a large saucepan of boiling salted water for 20 minutes or until very tender but not falling apart.
Drain potatoes well. Return to saucepan over low heat. Shake pan gently until any remaining water evaporates. Using a potato masher, roughly mash potatoes.
Add butter and hot milk to potatoes. Beat with a wooden spoon until fluffy. Season with salt and pepper. Serve topped with extra butter and salt and pepper.