Veg: Swap the courgettes for aubergine (eggplant), peppers or mushrooms. All would work well here but the aubergine will need longer to cook and another splash of olive oil. Also lovely with some pitted green olives in there.

Make it your own: Add a little extra chilli flakes if you like more heat or leave it out for a milder version. You can also add lemon zest to the panko topping or a handful of grated Parmesan for an even richer crust.

Protein alternatives: The topping works well with other fish too, such as cod or haddock, or even chicken breast if fish isn’t your thing.

Cooking for children: The sweet paprika and brown sugar give the salmon topping a lovely mild, slightly sweet flavour, making it a good option for children. Leave out the chilli flakes if your children are sensitive to spice. Switch the Dijon for mayo instead. The crispy panko topping can also be a great way to encourage little ones to try fish.

Leftovers: The topping won’t be quite as crisp on any leftover salmon but the courgettes and tomatoes are delicious reheated and work well stirred through pasta, spooned over a baked potato or with toasted sourdough.