Salmon and leeks casserole

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Preparation 10 min
Baking 20 min
Portions 4
Freezing No
Calories514
Sodium879 mg
Protein41 g
Fiber2 g
Fat27 g
Carbohydrate27 g
Iron2 mg
Calcium520 mg
Ingredients
Preparation

Ingredients

  • 500 ml (2 cups) of light Alfredo sauce
  • 125 ml (1/2 cup) of vegetables broth without added salt
  • 625 ml (2 1/2 cup) of grated Mozzarella
  • 125 ml (1/2 cup) of grated Parmesan
  • 60 ml (1/4 cup) of chopped dill
  • Salt and pepper up to taste
  • 1 package of Parisian potatoes of 500 g, sliced in halfs
  • 500 ml (2 cups) of cauliflower sliced into small bouquets
  • 500 ml (2 cups) of minced leeks
  • 675 g (about 1 1/2 pound) of salmon fillet, without skin and diced
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Preparation

  • Preheat oven at 205 °C (400 °F).
  • In a cooking plate, mix Alfredo sauce with broth, Parmesan and dill. Salt and pepper.
  • Add Parisian potatoes, cauliflower, leeks and salmon. Stir.
  • Cover with rest of Mozzarella. Oven bake for 20 to 25 minutes.

Chef's notes