Sunday Salmon Casserole
Savor a comforting blend of flavors with this Sunday Salmon Casserole, a hearty and wholesome meal perfect for a weekend feast. Featuring tender flaked salmon, al dente penne pasta, and a creamy cheese sauce enriched with cheddar and Parmesan, this dish is a celebration of rich and savory ingredients. The casserole is elevated with fresh baby spinach, juicy cherry tomatoes, and aromatic garlic, creating a vibrant medley of tastes and textures. A golden, crunchy panko-Parmesan topping adds the perfect finishing touch. Ready in just under an hour, this easy-to-make dinner is ideal for feeding a crowd or meal prepping for the week. Serve it with a crisp side salad or warm garlic bread to complete the meal. Discover your new favorite salmon recipe that combines nutrition, flavor, and convenience in one irresistible bake!
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Recipe Information
Ingredients
- 1 lb salmon fillet
- 8 oz penne pasta
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups milk
- 1 cup shredded cheddar cheese
- 1 cup Parmesan cheese, grated
- 2 cups baby spinach
- 1 cup cherry tomatoes, halved
- 1 medium yellow onion, diced
- 2 cloves minced garlic
- 1 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp paprika
- 0.5 cup panko breadcrumbs
- 2 tbsp fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
Cook the penne pasta according to the package instructions until al dente. Drain and set aside.
Season the salmon fillet with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of paprika.
Heat the olive oil in a skillet over medium heat. Add the salmon fillet and cook for 3-4 minutes on each side until just cooked through. Remove from the skillet, flake with a fork, and set aside.
In the same skillet, melt the butter over medium heat. Add the diced onion and garlic, and sauté for 3-4 minutes until fragrant and softened.
Stir in the flour to make a roux, cooking for 1 minute. Gradually whisk in the milk and stir until thickened, about 2-3 minutes.
Remove the skillet from heat and stir in the shredded cheddar and 1/2 cup of Parmesan cheese until melted and smooth. Adjust seasoning with the remaining salt and black pepper if necessary.
In a large mixing bowl, combine the cooked pasta, flaked salmon, baby spinach, cherry tomatoes, and cheese sauce. Mix well to coat evenly.
Pour the mixture into a greased 9x13-inch baking dish.
In a small bowl, combine the panko breadcrumbs, remaining 1/2 cup of Parmesan, and chopped parsley. Sprinkle the mixture evenly over the casserole.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the casserole is bubbling.
Let the casserole cool for 5 minutes before serving. Enjoy your Sunday Salmon Casserole!
Nutrition Facts
Calories |
499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.1 g | 36% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 845 mg | 37% | |
| Total Carbohydrate | 30.9 g | 11% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 7.5 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 10.6 mcg | 53% | |
| Calcium | 416 mg | 32% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 572 mg | 12% | |
*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.
