Drain the salmon, reserving 2 tablespoons of the liquid. Remove skin and bones, if desired and break into large chunks
Preheat the oven to 190°C, 375°F, Gas Mark 5. Lightly grease a small baking dish (with a capacity of about 900 ml / 1½ pints) with the olive oil
Arrange the potato slices, spring onions, grated courgette and salmon chunks in the baking dish. Beat together the eggs, milk, reserved salmon liquid and Parmesan cheese. Season with salt and pepper and pour into the baking dish
Bake for 20 - 25 minutes until puffed up and golden brown. Serve immediately with salad or vegetables