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Creamy Salmon and Spinach Casserole

Creamy Salmon and Spinach Casserole
Rich and creamy, this casserole is a true delight. It's built around tender lax, fresh spinach, and a subtle hint of Parmesan cheese that brings everything together. I love serving it at intimate dinner parties where the goal is to make everyone feel warm and fuzzy inside. It's comfort food at its finest and never fails to impress.
Ingredients
  • 1.5 cups (375ml) heavy cream
  • 115g (1/2 cup) grated Parmesan cheese
  • 2 cloves of garlic
  • 1 medium-sized yellow onion
  • 60ml (1/4 cup) white wine
  • 10 sun-dried tomatoes
  • 15g (1 tablespoon) chopped fresh dill
  • 200g (2 cups) baby spinach leaves
  • Salt and freshly ground pepper
  • 30g (2 tablespoons) unsalted butter
  • 30g (2 tablespoons) chopped fresh parsley
  • 680g (1.5 pounds) salmon fillet
Instructions

1. Preheat your oven to 375°F (190°C).

2. Cut the salmon fillet into portion-sized pieces and season with salt and pepper.

3. Sear the salmon in butter on both sides in a skillet for 5 minutes per side. Remove from heat.

4. Peel and chop the onion and garlic, then sauté in the skillet until they begin to soften.

5. Add the white wine and sun-dried tomatoes, and cook for 5 minutes, stirring occasionally.

6. Add the heavy cream and bring to a simmer.

7. Stir in the baby spinach and cook until wilted.

8. Add the grated Parmesan cheese and cook until melted. Season with salt and pepper to taste.

9. Add the cooked salmon back to the skillet and coat with the creamy sauce.

10. Serve hot with boiled potatoes and garnish with chopped parsley and dill.

Tools
  • Skillet
  • Cutting board
  • Knife
  • Measuring cups
  • Measuring spoons
  • Whisk
  • Wooden spoon
  • Oven

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