Salmon and Broccoli Casserole
4 servings
45 minutes
Salmon and broccoli casserole is an elegant and nutritious dish of European cuisine that combines the tenderness of red fish with the freshness of broccoli. Salmon soaked in lemon juice and spices retains its juiciness, while broccoli adds lightness and a subtle nutty flavor. The casserole achieves a creamy texture thanks to a milk-egg mixture infused with nutmeg aroma. This recipe is perfect for cozy family dinners or festive gatherings as it delights the eye with vibrant colors and harmoniously combines healthy and exquisite ingredients. It is easy to prepare, and the result impresses with its rich flavor and delicate structure.
1
Boil the pasta in lightly salted water until al dente.
- Penne pasta: 200 g
- Salt: pinch
2
Blanch broccoli for 1 minute.
- Broccoli cabbage: 500 g
3
Cut the salmon fillet into large pieces. Salt, pepper, and drizzle with lemon juice. Let it sit for 15 minutes.
- Salmon: 500 g
- Salt: pinch
- Ground black pepper: pinch
- Lemon juice: 1 tablespoon
4
Grease the dish with olive oil. Layer pasta at the bottom, then salmon, and top with broccoli.
- Olive oil: 1 tablespoon
- Penne pasta: 200 g
- Salmon: 500 g
- Broccoli cabbage: 500 g
5
Preheat the oven to 220 degrees.
6
Whisk the egg with a pinch of salt, add milk, grated cheese, and nutmeg. Pour the mixture over the casserole and bake in the oven for 30 minutes.
- Chicken egg: 1 piece
- Salt: pinch
- Milk: 1 glass
- Hard cheese: 100 g
- Ground nutmeg: pinch