Baked Salmon Supreme
A savory baked salmon dish with tender asparagus and flavorful herbs, perfect for a wholesome family dinner or special occasion, combining rich salmon with fresh vegetables.
Ingredients
Instructions
- Cook the frozen asparagus spears and drain.
- Saute chopped onion in butter until tender.
- In a bowl, combine eggs, milk, minced parsley, sweet basil, salt, and cooked onion.
- Fold in flaked salmon into the egg mixture.
- Reserve 6 asparagus spears; place the rest in a pastry shell.
- Pour the salmon mixture over the asparagus in the pastry shell.
- Top the mixture with the 6 reserved asparagus spears.
- Bake in a 425°F oven for 35 to 40 minutes or until set.
Tips & Substitutions
For added flavor, consider substituting fresh asparagus with broccoli or spinach, and use fresh herbs if available. If you're short on time, pre-chopped onions can save you some prep work. To enhance the richness, try adding a splash of lemon juice or a sprinkle of cheese on top before baking. This dish is versatile and can be adapted to suit your taste preferences.
Serving Suggestions
Serve the baked salmon supreme warm, garnished with additional parsley if desired. It pairs beautifully with a light green salad or steamed vegetables for a complete meal. For a heartier option, consider serving it alongside rice or quinoa. This dish is perfect for brunch or a light dinner, showcasing the freshness of ingredients.
Storage & Reheating
To store leftovers, keep the baked salmon supreme in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F until warmed through, about 15-20 minutes. You can also microwave individual portions, but be careful not to overheat to avoid drying out the dish.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Salmon Supreme contains roughly 303 calories, with 7g protein, 51g carbohydrates, and 8g fat. It is an excellent source of iron (23% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 1426mg per serving (62% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh salmon instead of canned?
Absolutely! Fresh salmon can be used instead of canned. Just make sure to cook it thoroughly before flaking it into the egg mixture. This will provide a fresher flavor and a firmer texture to the dish.
Can I make this dish ahead of time?
Yes, you can prepare the salmon mixture and assemble the dish ahead of time. Cover it and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if you're starting with a cold dish.
What can I substitute for butter in this recipe?
If you need a dairy-free option, you can substitute butter with olive oil or a plant-based butter alternative. This will maintain the richness of the dish while accommodating dietary restrictions.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).