Moroccan Smoked Paprika & Tomato Baked Oats with Harissa Salmon

High ProteinLow Fat

A 520-calorie Brunch recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 100g rolled oats
• 300ml water or vegetable broth
• 100g canned diced tomatoes, drained
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp ground coriander
• Pinch of cayenne pepper (optional)
• 1/4 tsp salt
• 1/8 tsp black pepper
• 200g salmon fillet, skin removed
• 1 tsp harissa paste (low fat)
• 1 tbsp fresh parsley, chopped
• 2 tbsp fat-free Greek yogurt (for serving)

Instructions

1. Prep: Preheat oven to 190°C (375°F). Lightly grease two individual oven-safe ramekins or bowls.
2. Combine oats, water or broth, drained diced tomatoes, smoked paprika, cumin, coriander, cayenne (if using), salt, and pepper in a small saucepan. Bring to a simmer over medium heat on the hob, then pour into the prepared ramekins.
3. In a small bowl, mix the harissa paste with a tiny bit of water to loosen it slightly. Pat the salmon fillet dry, then cut into two equal portions. Spread the harissa mixture thinly over the salmon portions.
4. Place the salmon portions on a small baking sheet lined with parchment paper or directly in the ramekins on top of the oat mixture if they fit without touching the sides of the dish. Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily, and the oats are set.
5. Carefully remove from the oven. Garnish with fresh chopped parsley. Serve immediately with a dollop of fat-free Greek yogurt on top of each serving.
6. Top tip: For an extra pop of freshness, a squeeze of lemon juice over the salmon before serving works wonders!