Protein Salmon and Cottage Cheese Bake with Herb Crust, Pea Mash and Warm Cucumber

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F. Lightly grease a small baking dish with 1 teaspoon of the olive oil.

2. 2

   2. Place the salmon in a skillet or saucepan with a thin layer of water and cook over medium heat for 5-6 minutes, until just cooked through. Drain, let cool for 3 minutes, and flake it, removing any bones.

3. 3

   3. In a large bowl, mix the flaked salmon, cottage cheese, egg whites, half of the dill, half of the parsley, half of the chives, 1 grated garlic clove, the lemon zest, Dijon mustard, 20 g (1/4 cup) of the quick oats, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

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   4. Transfer the mixture to the baking dish and level the top with a spoon.

5. 5

   5. In a small bowl, combine the remaining 20 g (1/4 cup) quick oats, grated Parmesan, sweet paprika, 1 teaspoon olive oil, and the remaining parsley, dill, and chives. Sprinkle this crust evenly over the bake.

6. 6

   6. Bake for 18-20 minutes at 200 °C / 400 °F, until the top is golden and the center is set. Let it rest for 5 minutes out of the oven.

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   7. Meanwhile, cook the peas in boiling water for 3-4 minutes. Drain and blend or mash them with the Greek yogurt, 1 tablespoon lemon juice, 1 teaspoon olive oil, 1/4 teaspoon salt, and a little black pepper until rustic and creamy.

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   8. Heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add the scallion, the sliced garlic clove, and the cucumber. Sauté for 2-3 minutes so the cucumber warms through but keeps some texture. Stir in the remaining 1 tablespoon lemon juice, plus a pinch of salt and pepper.

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   9. Serve a bed of pea mash on each plate, top with a portion of the salmon bake, and finish with the warm cucumber and sautéed scallion on the side.