Valley Eats: New World Salmon Florentine for Two

Valley Eats: New World Salmon Florentine for Two

salmon-florentineLeftover 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


  1. Preheat oven to 375 degrees F. Lightly spray ovenproof baking dish with olive oil spray. Combine salmon, spinach, celery, and pasta in dish.
  2. 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.
  3. Pour sauce over salmon mixture. Top with remaining Gruyere. Cover and bake for 20 to 30 minutes.

Serves two.

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

About The Author

Valley Medical Center's Marketing and Community Outreach Office