Salmon and Herb Impossible Pie Gluten Free
Elevate your weeknight dinner game with this Salmon and Herb Impossible Pie, a gluten-free delight that combines wholesome flavors with effortless preparation. Featuring tender bites of fresh salmon, aromatic parsley, dill, and green onions, this savory pie is bound together with a velvety mixture of eggs, Greek yogurt, and gluten-free flour. The addition of grated Parmesan cheese adds a hint of richness, while garlic and black pepper elevate its flavor profile to perfection. The beauty of this dish lies in its "impossible" magic — as it bakes, it forms its own crust for a hassle-free, one-pan wonder that’s both light and satisfying. Ready in just an hour, this golden, herb-infused pie is perfect served warm or at room temperature with a crisp side salad for a well-rounded, nourishing meal.
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Recipe Information
Ingredients
- 300 grams Fresh salmon fillet
- 4 large Eggs
- 60 grams Gluten-free all-purpose flour
- 250 milliliters Milk
- 125 grams Greek yogurt
- 50 grams Grated Parmesan cheese
- 15 grams Fresh parsley
- 10 grams Fresh dill
- 2 stalks Green onions
- 2 cloves Garlic
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 180°C (350°F). Grease a 9-inch pie dish lightly with olive oil and set aside.
Heat the olive oil in a frying pan over medium heat. Dice the salmon into small pieces, roughly 1-inch cubes. Add the salmon to the pan and cook for 2-3 minutes until just opaque. Remove from heat and let it cool slightly.
Finely chop the parsley and dill. Thinly slice the green onions. Mince the garlic cloves. Set all herbs and aromatics aside.
In a large mixing bowl, whisk together the eggs, milk, and Greek yogurt until well combined. Gradually add the gluten-free flour and continue whisking until smooth and lump-free.
Stir in the grated Parmesan cheese, the prepared parsley, dill, green onions, garlic, salt, and black pepper. Mix everything together until evenly incorporated.
Gently fold in the cooked salmon pieces, being careful not to break them apart too much.
Pour the mixture into the prepared pie dish. Spread it evenly using a spatula.
Bake in the preheated oven for 35-40 minutes or until the top is golden brown and the center is set.
Remove from the oven and let it cool for 5-10 minutes before slicing and serving.
Serve warm or at room temperature with a side salad or steamed vegetables for a complete meal.
Nutrition Facts
Calories |
1628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.5 g | 102% | |
| Saturated Fat | 27.0 g | 135% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 1004 mg | 335% | |
| Sodium | 3827 mg | 166% | |
| Total Carbohydrate | 77.9 g | 28% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 17.7 g | ||
| Protein | 141.7 g | 283% | |
| Vitamin D | 34.7 mcg | 173% | |
| Calcium | 1200 mg | 92% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 2642 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
