- Level
- easy
- Prep Time
- 5 min
- Total Time
- 55 min
- Serves
- 2
Ingredients
- 2
- small yellow flesh potatoes
- 0
- 1 tsp
- vegetable oil
- 5 mL
- 1/2
- onion, sliced
- 0
- 2 cloves
- garlic, minced
- 0
- 1/2 tsp
- each salt and pepper
- 2 mL
- 1 cup
- sliced portabella mushrooms
- 250 mL
- 1 cup
- frozen broccoli
- 250 mL
- 2
- frozen Wild Pacific Pink Salmon Fillets
- 0
- 1/4 cup
- grated Gruyère or Aged 2 Years Canadian Cheddar Cheese
- 60 mL
Directions
- Step 1
- Prick potatoes all over with a fork and microwave on HIGH until tender, about 3 min. Cool and slice thinly. Set aside.
- Step 2
- In a large non-stick skillet, heat oil over medium-high heat. Cook the onion until golden, about 5 min. Stir in garlic, salt, pepper and mushrooms. Cook until no liquid remains, about 5 min. Cool completely.
- Step 3
- Arrange reserved sliced potatoes in a greased 5 x 8-in. (12 x 20 cm) freezer-proof and ovensafe baking dish. Top with the broccoli, mushroom-onion mixture and the salmon. Sprinkle with cheese, cover with foil and freeze.
- Step 4
- Bake uncovered in a preheated 400°F (200°C) oven until the cheese is golden, the salmon flakes with a fork and the vegetables are tender, about 35 min. from frozen or 25 min. if baking from fresh. Let stand 5 min. before serving.
Tip
This layered recipe can easily be doubled. To change up colour and texture, substitute 1/2 cup (125 mL) of cauliflower for the broccoli. NOTE: Total Time: 55 min. from frozen, 45 min. from fresh.
Nutritional Facts
- Per:
- Calories:
- 340
- Fat:
- 11
- Saturated Fat:
- 3
- Monounsaturated Fats:
- Trans:
- Trans:
- Carbs:
- 31
- Fibre:
- 4
- Sugar:
- 0
- Sugar Alcohols:
- Cholesterol:
- 65 mg
- Protein:
- 30
- Iron:
- Sodium:
- 830 mg
- Potassium:
- 0
- Calcium:
- Omega 3:
- Omega 6:
- Vitamin A:
- Vitamin C:
