Salmon, Mascarpone, Caper, Sun-Dried Tomato Crumble

³/4 cup mascarpone cheese OR

¹/2 cup cream cheese and ¹/4-cup sour cream

1 ounce sun-dried tomatoes (not oil-packed), soaked in hot water to soften, then drained and finely chopped

2 tablespoons capers, rinsed and finely chopped

¹/2 cup flat-leaf parsley, finely chopped

1¹/2 tablespoons butter

¹/3 cup flour

Sea salt and freshly ground black pepper

Grated zest and juice of ¹/2 lemon

4 salmon fillets

Lemon wedges, for garnish
Lightly coat roasting pan with nonstick spray oil. Preheat oven to 425 degrees.

Place the mascarpone cheese in a medium bowl and add the softened tomatoes, capers and parsley. Mix to combine.

In a medium bowl, rub the butter into the flour with your fingertips until the mixture resembles fine bread crumbs. Add salt and pepper and stir in lemon zest.

Arrange the salmon pieces in the prepared roasting pan. Season with salt and pepper to taste and drizzle with the lemon juice. Spread the mascarpone cheese and sprinkle with the crumbs. Bake for 10 minutes or until the salmon is just set and the crumbs are crisp and golden. Serve with lemon wedges. 4 servings