Salmon Broccoli Gratin
Ingredients
- 2 small yukon gold potatoes ⓘ
- 1 teaspoon vegetable oil
- 1/2 onion, sliced ⓘ
- 2 garlic cloves, minced ⓘ
- 1/2 teaspoon salt ⓘ
- 1/2 teaspoon pepper ⓘ
- 1 cup portabella mushroom, sliced ⓘ
- 1 cup broccoli, cup up (fresh or frozen) ⓘ
- 2 salmon fillets (fresh or frozen) ⓘ
- 1/4 cup gruyere cheese or 1/4 cup cheddar cheese, grated ⓘ
Instructions
- Prick potatoes all over with a fork and microwave on high until tender, about 3 minutes. Cool and slice thinly. Set aside.
- In a large nonstick skillet, heat oil over medium-high heat. Cook the onion until golden, about 5 minutes. Stir in garlic, salt, pepper and mushrooms. Cook until no liquid remains, abour 5 minutes. Cool completely.
- Arrange reserved sliced potatoes in a greased 5x8-inch freezer proof and oven safe baking dish. Top with the broccoli, mushrooms-onion mixture and the salmon. Sprinkle with cheese, and cover with foil. Freeze.
- Bake uncovered in a preheated 400F oven until the cheese is golden, the salmon flakes with a fork and the vegetables are tender, about 35 minutes from frozen, or 25 minutes if baking from fresh. Let stand 5 minutes before serving.
Nutrition & Diet Analysis (per serving)
449
kcal
22% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
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).