Description
This comforting and easy baked salmon casserole features flaky salmon, tender vegetables, and a creamy, savory sauce, all topped with a golden, crispy crust. It’s the perfect wholesome and delicious meal for any busy weeknight.
Ingredients
- 1.5 lbs salmon fillets, skin removed, cut into 1-inch chunks
- 1 tbsp unsalted butter or olive oil
- 1 medium yellow onion, finely diced
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 3 cloves garlic, minced
- 1 (10.5 oz) can cream of mushroom soup
- 1/2 cup whole milk
- 4 oz cream cheese, softened
- 1 tsp dried dill weed
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper (or to taste)
- 1 cup frozen peas
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tbsp unsalted butter, melted
Instructions
- 1. Prep & Sauté: Preheat oven to 375°F (190°C). Season salmon chunks with salt and pepper. In a large skillet, melt 1 tbsp butter/oil over medium heat. Sauté onion, carrots, and celery for 5-7 minutes until softened. Add garlic; cook 1 minute more. Remove from heat.
- 2. Make Creamy Base: In a large bowl, whisk together cream of mushroom soup, milk, softened cream cheese, dried dill, salt, and pepper until smooth.
- 3. Assemble Casserole: Add sautéed vegetables, frozen peas, and salmon chunks to the creamy base. Gently fold until evenly coated. Pour mixture into a lightly greased 9×13 inch baking dish.
- 4. Top & Bake: In a small bowl, combine panko, Parmesan, and 2 tbsp melted butter. Sprinkle evenly over the casserole. Bake for 25-30 minutes, or until bubbling, salmon flakes easily, and topping is golden brown.
- 5. Serve: Let stand for 5 minutes before serving hot.
- Prep Time: 20 mins
- Cook Time: 30 mins