Baked Salmon with Cucumber-Dill Crust over Cauliflower, Leek and Edamame Pilaf

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Line a small baking tray or baking dish with parchment paper and lightly grease it with 1 teaspoon of olive oil.

2. 2

   Pat the salmon fillets dry with paper towels. Place them on the tray and season with 1/2 teaspoon salt, 1/2 teaspoon black pepper, the zest of half the lemon, and 1 teaspoon Dijon mustard.

3. 3

   In a bowl, mix the grated and well-squeezed cucumber with the Greek yogurt, half of the chopped dill, 1 minced garlic clove, 1 teaspoon lemon juice, and 1 teaspoon olive oil. Spread this mixture over the top of each salmon fillet, pressing gently to form a layer.

4. 4

   Bake the salmon for 12 to 15 minutes at 220°C / 425°F, until cooked through but still juicy and the topping is lightly golden at the edges.

5. 5

   Meanwhile, heat a large skillet over medium heat. Add the remaining olive oil and sauté the leek for 3 to 4 minutes until softened. Add the remaining 2 minced garlic cloves and cook for 30 seconds.

6. 6

   Add the riced cauliflower, edamame, 1 tablespoon lemon juice, the remaining Dijon mustard, 1/2 teaspoon salt, and the rest of the black pepper. Cook for 5 to 7 minutes, stirring, until the cauliflower is tender but not watery.

7. 7

   Turn off the heat and stir the remaining chopped dill and half of the sliced almonds into the pilaf. Taste and adjust salt if needed.

8. 8

   Toast the remaining almonds in a small skillet for 1 to 2 minutes over medium-low heat, stirring, until fragrant; remove immediately so they do not burn.

9. 9

   Serve a bed of cauliflower, leek, and edamame pilaf on each plate. Top with a salmon fillet and finish with the remaining toasted almonds and a few extra drops of lemon juice if desired.