Salmon And Potato Scallop
A comforting baked salmon and potato casserole with creamy layers, perfect for family dinners or casual gatherings, combining savory fish, potatoes, and flavorful seasonings.
Ingredients
Instructions
- Preheat oven to 400°F (200°C).
- In a 2-quart baking dish, layer half of the spinach, potatoes, seasoning from potato mix, and dry salad dressing mix.
- Pour on 1 cup boiling water and 1/2 cup milk over the layers.
- Top with all of the pink salmon, distributing evenly.
- Repeat layering with remaining ingredients in the same order, ending with milk.
- Cover with aluminum foil and bake for 30 to 35 minutes, or until hot and bubbling.
- Let stand for 5 minutes before serving.
Tips & Substitutions
For a creamier texture, consider adding a layer of cream cheese or a bit of cheddar cheese between the layers. If you don't have pink salmon, any canned or cooked salmon will work well. You can also use frozen spinach instead of fresh; just thaw and drain it before layering. To season, try adding garlic powder or dill for extra flavor.
Serving Suggestions
This dish pairs beautifully with a crisp green salad or steamed vegetables for a complete meal. For a heartier option, serve it alongside crusty bread or a side of roasted asparagus. A drizzle of lemon juice can brighten the flavors, making it a refreshing choice for lunch or dinner.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) covered with foil for about 20 minutes, or until heated through. You can also microwave individual portions for a quick meal.
Nutrition & Diet Analysis (per serving)
Each serving of Salmon And Potato Scallop contains roughly 13 calories, with 0g protein, 1g carbohydrates, and 1g fat.
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?
Yes, you can use fresh or cooked salmon in this recipe. Simply cook the salmon separately and flake it into pieces before layering it in. Adjust the cooking time as the fresh salmon will require less time in the oven.
What kind of potatoes should I use?
You can use any type of potatoes, but Yukon Gold or Russet potatoes work best for scalloped dishes due to their creamy texture when cooked. If you prefer a healthier option, try using sweet potatoes for a sweeter flavor.
Is there a vegetarian alternative for this dish?
Yes, you can substitute the salmon with a plant-based protein like chickpeas or tofu, and use vegetable broth instead of milk. Replace the sour cream with a vegan alternative to keep it completely plant-based while maintaining a delicious flavor.
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).