New world salmon florentine

New World Salmon Florentine

Ingredients

This casserole uses chunks of fresh salmon with a lot of healthy omega-3 fatty acids. It also has real cheese for flavor. Don't use low-fat Swiss—it won't melt properly.

  • 2 cups flaked cooked salmon fillet (about 12 ounces)

  • 2 cups fresh baby spinach leaves, washed and shredded

  • 2 cups cooked tri-color chunky pasta

  • 2 stalks celery, sliced thin

  • 1-1/2 cups skim milk

  • 1 teaspoon Dijon mustard

  • 2 ounces shredded Gruyere cheese (about 3/4 cup), divided

  • 1/4 cup sun-dried tomato pieces, chopped (not oil-packed)

  • 1 teaspoon fennel seeds

Directions

Preheat oven to 375°F. Combine salmon, spinach, celery, and pasta in an ovenproof baking dish.

Heat milk in a small sauce pan; don't let it boil. Stir in mustard and half the Gruyere until it melts. Add sun-dried tomatoes and fennel seeds. Let cook for a few minutes until tomatoes are softened. Pour sauce over salmon mixture. Top with remaining Gruyere. Cover and bake at 375°F for 30 minutes.

Serves 4

Each serving contains about 400 calories, 31 g protein, 16.5 g fat (37 percent calories from fat), 68 mg cholesterol, 29.5 g carbohydrates, 3 g fiber, and 611 mg sodium.

SIGN UP TODAY FOR FREE E-NEWSLETTERS

Get the latest in medical technology, research and disease prevention sent to your inbox from Barnes-Jewish West County Hospital and Barnes-Jewish Hospital.
Find a doctor or make an appointment: 314.542.WEST (9378) OR TOLL-FREE 1.844.542.9378
General Information: (314) 996.8000
12634 Olive Boulevard
Creve Coeur, Missouri 63141
©Copyright 1997-2018, Barnes-Jewish West Country Hospital. All Rights Reserved