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🍽️ Creamy Salmon and Broccoli Casserole

817 kcal · 30 min · 4 servings

Ingredients

• 400 g Whole wheat pasta (Bucatini)
• Salt
• 400 g Broccoli
• 400 g Salmon fillet
• Pepper (from the mill)
• 50 ml Lemon juice
• 200 ml Whipping cream
• 100 ml Vegetable broth
• 100 g Parmesan
• 1 bunch Dill (à 20 g)
• 1 tbsp Butter (à 15 g)

Instructions

1. 1. Bring a large pot of water to a boil and add some salt.
2. 2. Cook the pasta in it for about 9 to 10 minutes until al dente.
3. 3. Drain the pasta in a colander and let it drain well.
4. 4. Wash the broccoli and divide it into small florets.
5. 5. Cook the broccoli florets in the boiling salted water for 7 minutes.
6. 6. Shock the broccoli immediately with cold water to stop the cooking process.
7. 7. Drain the broccoli and let it drain.
8. 8. Rinse the salmon under running water.
9. 9. Pat the salmon dry with a kitchen towel.
10. 10. Cut the salmon into coarse cubes.
11. 11. Season the fish cubes with salt and pepper.
12. 12. Drizzle the salmon with some lemon juice.
13. 13. Whisk the cream with the vegetable broth in a bowl.
14. 14. Grate the Parmesan finely.
15. 15. Take about half of the Parmesan and mix it into the cream mixture.
16. 16. Wash the dill and shake it dry.
17. 17. Finely chop the dill.
18. 18. Stir the chopped dill along with salt and pepper into the cream mixture.
19. 19. Grease a large baking dish with some butter.
20. 20. Place the drained pasta into the prepared dish.
21. 21. Distribute the broccoli florets and salmon cubes evenly over the pasta.
22. 22. Pour the entire cream mixture over the vegetables and fish.
23. 23. Sprinkle the casserole with the remaining grated Parmesan.
24. 24. Preheat the oven to 180 degrees (160 degrees for convection or gas level 2-3).
25. 25. Bake the casserole in the oven for about 20 to 25 minutes.
26. 26. Remove the dish from the oven and serve the casserole hot.

Nutrition per serving

• kcal: 817
• Protein: 46 g · Fett/Fat: 41 g · Carbs: 66 g