High-Protein Salmon, Edamame and Cauliflower Bake with Parmesan Crust

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Lightly grease an approximately 8 x 8 in baking dish with half of the olive oil.

2. 2

   Place the salmon on a small tray, season it with 1/2 teaspoon of the salt, black pepper, and sweet paprika, and bake for 10 minutes at 200 °C / 400 °F until just cooked through. Remove and flake with a fork.

3. 3

   While the salmon bakes, steam or boil the cauliflower for 5 minutes until tender but still firm. Drain very well and chop it roughly to avoid excess moisture.

4. 4

   Heat the remaining olive oil in a skillet over medium heat. Sauté the red onion for 3 minutes, add the garlic, and cook 1 minute more. Remove from the heat.

5. 5

   In a large bowl, mix the Greek yogurt, eggs, Dijon mustard, lemon zest, lemon juice, parsley, and the remaining 1/2 teaspoon salt.

6. 6

   Add the cooked cauliflower, edamame, sautéed onion and garlic, flaked salmon, 30 g Parmesan, and 30 g ground oats to the bowl. Mix gently until combined.

7. 7

   Transfer the mixture to the prepared baking dish and level the surface. In a small bowl, combine the remaining ground oats with the remaining Parmesan, then sprinkle this crust evenly over the top.

8. 8

   Bake the dish for 25 minutes at 200 °C / 400 °F until set and golden on top. For extra color, broil for 2 to 3 additional minutes, watching closely.

9. 9

   Let it rest for 5 minutes before serving so it holds its shape better. Serve hot in portions.