Preheat the oven to 190°C, fan oven 170°C, gas mark 5. Grease a baking sheet with a little olive oil.
Arrange the salmon fillets on the baking sheet and season them with a little salt and pepper.
Mix together the sun-dried tomatoes, Parmesan cheese and soft cheese. Snip about half the basil leaves into the mixture and stir to combine. Share the mixture between the salmon fillets, spreading it out to cover the tops. Drizzle with a little more olive oil, then cover loosely with a piece of foil
Bake in the oven for 20 to 25 minutes, removing the foil for the final 5 minutes. Check that the fish is cooked – the flesh will be opaque and should flake easily.
A few minutes before the fish is ready, cook the asparagus or broccoli in lightly salted boiling water for 4 or 5 minutes. Serve with the fish, accompanied by a green salad. Garnish with the remaining basil leaves.
Cook’s tip: If the salmon fillets are thawed, remember to cook them for less time – about 15 minutes will be fine.
• Few drops of olive oil
• 4 x 125-150g (5-6oz) frozen fillets wild Alaska salmon
• 100g (4oz) sun-dried tomatoes in olive oil, roughly chopped
• 6 tbsp finely grated Parmesan cheese
• 150g (6oz) soft cheese
• About 12 basil leaves
• Salt and freshly ground black pepper
• 400g (14oz) asparagus or broccoli
• Green salad, to serve