Casseroles are the unsung hero of my dinner table. They're quick and easy to make, and the clean-up is always minimal. That's one of the things I love most about a one-pan meal! The other thing I really like about this type of meal? Casseroles are so versatile. Take the recipe below for creamy potato and salmon bake. It couldn't be more different than a cheesy Italian-style casserole, but it satisfies just the same.
Salmon is one of those foods I can't get enough of. Not only does it have a meaty flavor and a flakey texture, but it's chock-full of nutrients. In addition to your heart-healthy omega-3 fatty acids, salmon is also a great source of antioxidants, vitamins, and minerals. Bake it up with potatoes and you'll have a healthy, delicious, and comforting meal.
Advertisement
Cooktop Cove
How to make Creamy potato and salmon bake casserole
6
1 minutes
50 minutes
1 hour
2 pounds Yukon gold potatoes, thinly sliced
1 cup cream cheese, softened
1/2 lemon, zested and juiced
4 green onions, thinly sliced
2 tablespoons chopped fresh dill
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
1 pound salmon filets, skin off, cut into large chunks
2 tablespoons olive oil
1 cup whole milk
2 eggs
Preheat the oven to 475 degrees F. Grease a 13x9 casserole dish with cooking oil or butter and set aside.
Place the potato slices in a large steamer insert over boiling water. Steam until the potatoes are tender when pierced with a fork, about 10 minutes.
Meanwhile, in a medium bowl, whisk the cream cheese, lemon zest, lemon juice, green onions, dill, salt, and pepper until the mixture is smooth and spreadable. You may need to add a tablespoon or two of water.
Once the potatoes are cooked, layer them on the bottom of the casserole dish. It is okay if they overlap.
Top the potatoes with the cream cheese mixture.
Place the salmon chunks on top of the cream cheese, pressing them lightly into the cheese. Drizzle them with the olive oil and season with salt and pepper to taste.
In a small bowl, whisk together the milk and eggs until the mixture is homogenous.
Pour the milk mixture over the salmon. Bake for 40 minutes, until the casserole contents do not jiggle and everything is firm.
Allow the casserole to sit for 5 minutes before cutting into it.
