Swap out the beef or the chicken for some seafood in your next casserole dish. This casserole combines the goodness of vegetables with salmon to create a great dish for the whole family to share.
How To Make Baked Salmon and Veggie Casserole
If you enjoy seafood dishes, then you should try cooking this vegetable casserole! Whip up this dish with baked salmon for a great meal.
Prepare your sauce first. In a saucepot, combine the processed cheese, heavy cream, yogurt, parsley, and half of the paprika then bring to a simmer.
Once the cheese has melted, season with salt and pepper. Adjust accordingly and set aside.
Heat up 2 tablespoons of oil in a skillet over medium heat. Add your mushrooms and saute for roughly 8 to 10 minutes until caramelized. Set aside.
Preheat the oven to 350 degrees F.
Heat up your remaining oil in a wide skillet over medium heat. Add your bell peppers, onions, and garlic. Saute until translucent.
Add your salmon chunks and saute for roughly 8 to 10 minutes until salmon turns opaque.
Dust with the remaining paprika and roast briefly.
Deglaze with white wine and reduce briefly.
Add sauteed mushrooms and baked potatoes, then mix to combine evenly.
Season with salt and pepper and adjust accordingly.
To assemble the casserole, place the salmon mixture at the bottom of your preferred baking casserole, then pour the prepared sauce.
Sprinkle the mozzarella cheese on top and bake in the oven for roughly 35 to 40 minutes or until cooked through and cheese is browned.
Garnish with ¼ teaspoon parsley per serving and serve immediately once baked!
- Sugar: 5g
- Calcium: 335mg
- Calories: 523kcal
- Carbohydrates: 16g
- Cholesterol: 125mg
- Fat: 39g
- Fiber: 2g
- Iron: 2mg
- Monounsaturated Fat: 16g
- Polyunsaturated Fat: 4g
- Potassium: 792mg
- Protein: 25g
- Saturated Fat: 17g
- Sodium: 404mg
- Trans Fat: 1g
- Vitamin A: 1227IU
- Vitamin C: 42mg
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