Salmon with Cottage Cheese-Dill Crust and Lemon Edamame Cauliflower Pilaf

Instructions

1. 1

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

2. 2

   2. Pat the salmon fillets dry with paper towels and place them on the tray. Season them with half of the salt, half of the black pepper, and 1 tablespoon of the lemon juice.

3. 3

   3. In a bowl, mix the cottage cheese, grated parmesan, beaten egg, 1 grated garlic clove, half of the chopped dill, half of the lemon zest, and the Dijon mustard until you have a thick paste.

4. 4

   4. Spread the cottage cheese mixture over the top of each salmon fillet, pressing gently to create a rustic crust.

5. 5

   5. Bake the salmon for 14 to 16 minutes at 220 °C / 425 °F, until cooked through and the crust is lightly golden. For extra color, broil for 1 to 2 minutes, watching closely.

6. 6

   6. While the salmon bakes, heat the remaining olive oil in a large skillet over medium heat. Add the white parts of the scallions and 2 chopped garlic cloves; cook for 1 minute until fragrant.

7. 7

   7. Add the riced cauliflower, shelled edamame, sweet paprika, the remaining salt, and the remaining black pepper. Cook for 5 to 7 minutes, stirring, until the cauliflower is tender but still fluffy.

8. 8

   8. Stir in the remaining lemon juice, the remaining lemon zest, the green parts of the scallions, and the remaining dill. Mix well and cook 1 minute more.

9. 9

   9. Taste the pilaf and adjust salt if needed. Spoon a generous bed of cauliflower-edamame pilaf onto each plate.

10. 10

    10. Top each serving with one salmon fillet with its cottage cheese-dill crust and serve immediately.