Put raw cubed salmon in casserole. A few ingredients later: A delight on every forkful

This salmon rice bake is one of those recipes that feels like a warm hug after a long day. It's inspired by my love for simple, wholesome meals that don't require a ton of ingredients or time. Growing up in the Midwest, casseroles were a staple in our household, and this dish is my modern take on that comforting tradition. It's perfect for those busy weeknights when you want something nutritious but don't have hours to spend in the kitchen.

This salmon rice bake pairs beautifully with a simple green salad or some steamed broccoli to add a pop of color and freshness to your plate. You might also consider serving it with a side of roasted asparagus or a light cucumber and dill salad to complement the flavors of the salmon.

Servings: 4

1 lb raw salmon, cubed
2 cups cooked rice
1 cup frozen peas
1/2 cup sour cream
1/2 cup shredded cheddar cheese
1 tablespoon lemon juice

Preheat your oven to 375°F (190°C).

In a large mixing bowl, combine the cubed salmon, cooked rice, frozen peas, sour cream, and lemon juice. Mix until everything is well combined.

Transfer the mixture into a greased baking dish, spreading it out evenly.

Sprinkle the shredded cheddar cheese evenly over the top.

Bake in the preheated oven for 25-30 minutes, or until the salmon is cooked through and the cheese is bubbly and golden.

Let it cool for a few minutes before serving. Enjoy!

For a bit of a kick, you can add a teaspoon of Dijon mustard to the mixture before baking. If you're not a fan of peas, swap them out for chopped spinach or kale. You can also experiment with different cheeses, like Gruyère or mozzarella, for a different flavor profile. If you want to make it a bit more filling, consider adding a cup of cooked quinoa or barley along with the rice.