4 x 150g skinless, boneless salmon fillets
490g jar bechamel sauce
1⁄4 cup thinly sliced fresh chives
1 tblsp Dijon mustard
1 cup grated Tasty cheese
1⁄3 cup panko breadcrumbs
Steamed green beans, to serve
Heat an oiled, large, non-stick frying pan over a high heat. Add salmon. Cook for about 1 to 2 minutes on each side, or until golden brown.
Place salmon in a single layer in an oiled, ovenproof dish (10-cup capacity).
Combine bechamel sauce, chives, mustard and half the cheese in a bowl. Pour over salmon. Sprinkle with combined breadcrumbs and remaining cheese.
Cook, uncovered, in a hot oven (200C) for about 20 minutes, or until salmon is cooked and top is golden brown.
Serve with green beans.