Tanner and I recently got back from Florida and IT. WAS. FANTASTIC! (Note, this post was started before the viral pandemic and self isolation.) We loved soaking up the sun, welcoming in as much vitamin D as possible on our very pale midwestern skin and eating all of the fish we could! We even did a little fishing, but not to eat, just for the catch and release.
When we got back home, we needed something fast and easy to make. This Salmon Bake recipe is a quick and easy favorite from Tanner’s mom, Heidi. I love that it’s nutrient packed, and makes enough for leftovers. It’s a great weeknight (or any night) of the week recipe. I also enjoy that it uses salmon as the protein instead of the typical midwest ground beef casserole. I often fall into the same rut with salmon – bake the salmon and pair it with rice and a favorite vegetable (note, there’s nothing wrong with that classic combo!), however this recipe lets me use salmon in a more creative way than that!
Salmon Bake Recipe
Ingredients
- 1 can (16 ounces) salmon, drained and flaked
- 1 1/2 cups herb-seasoned stuffing croutons
- 2 Tbsp finely snipped parsley
- 2 Tbsp finely chopped green onion
- 3 egg, well beaten
- 1 can (10 1/2 ounces) condensed cream of celery soup
- 1/2 cup milk
- 1/8 tsp. ground black pepper
- Lemon, thinly sliced
- Parsley, snipped
- Sour cream
Directions
- Toss salmon, stuffing croutons, parsley and onion together in a bowl. Blend eggs, condensed soup, milk, and pepper; add to salmon mixture and mix thoroughly. Turn into a greased 1 1/2-quart casserole.
- Bake at 350F about 50 minutes. Garnish center with overlapping quarter-slices of lemon and parsley.
- Serve with sour cream.
Serves about 6.