Leftover piece of cooked salmon? Try this casserole for a dose of healthy omega-3 fatty acids and a small amount of Gruyere cheese for big flavor. Don’t use low-fat Swiss–it won’t melt properly.
- 1 cup flaked, cooked salmon filet (about 6 ounces)
- 1 cup fresh baby spinach leaves, washed and shredded
- 1 cup cooked tri-color chunky pasta
- 1 stalk celery, sliced thin
- 3/4 cup skim milk
- 1/2 teaspoon Dijon mustard
- 1 ounce shredded Gruyere cheese (about 3/8 cup), divided
- 2 tablespoons sun-dried tomato pieces, chopped (not oil-packed)
- 1/2 teaspoon fennel seeds
- Preheat oven to 375 degrees F. Lightly spray ovenproof baking dish with olive oil spray. Combine salmon, spinach, celery, and pasta in 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 for 20 to 30 minutes.
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