Casserole with Spinach and Salmon

Recipe from Lily Moore
Casserole with Spinach and Salmon
Cooking time: 30 min
Servings 2
If you like the combination of salmon and spinach, you should definitely try this casserole. The baked salmon gives this dish a robust flavor that perfectly compliments the spinach.


  • Leafy spinach (frozen)
    10,6 oz
  • Grated Parmesan
    2,8 oz
  • Salmon fillet (frozen)
    8,8 oz
  • Tomato
    4 pieces
  • Salt
    to taste
  • Onion
    1 piece
  • Pepper
    to taste
  • Cooking cream
    3,4 fl. oz
  • Garlic
    1 clove
  • Olive oil
    2 tbsp

Nutrition facts per serving

  • Calories

    572 kcal

  • Protein

    23.06 g

  • Fat

    35.18 g

  • Carbohydrates

    38.72 g


  • Defrost the spinach and salmon. Meanwhile, peel and dice the garlic and onion.

  • Then cut the tomatoes. Put half of the tomatoes in a greased baking dish and sprinkle half of the Parmesan on top.

  • Sauté the garlic and onion in a pan, then add the spinach and sauté for a few minutes. Then pour the cooking cream over it and let it simmer for about 2 more minutes. Add seasoning.

  • Pour the spinach mixture over the tomatoes in the baking dish. Then add the salmon and cover with the remaining tomatoes. Cook the casserole in a preheated oven at 356℉ for about 20 minutes. After 17 minutes, spread the remaining Parmesan over the casserole.


  • You can also sprinkle the casserole with fresh herbs before serving.

Bon Appetit!

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