Preheat the oven to 180C.
In a small food processor, combine the bread, oats, artichokes, capers and oil and process until the mixture is well combined and reaches a breadcrumb consistency. Transfer to a small bowl, before stirring through the dill and lemon zest.
Mix the ingredients together until well combined but retaining texture.
Spoon the crumb mixture over the salmon and place on a baking sheet in the oven. Bake for 20 minutes. Serve with steamed greens and the pumpkin and fennel dish. (see recipe list)
Note: Artichokes are a natural diuretic and help boost the production of healthy bacteria in the digestive tract.