Salmon Casserole

Elizabeth Chuan-Riley


Originally from Family Circle Magazine

★★★★★ 1 vote
20 Min
30 Min


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1 bag(s)
6 oz. baby spinach
2 c
cooked rice
1/2 tsp
salt, divided
3/4 c
sour cream
3 Tbsp
grated parmesan cheese
1 Tbsp
dijon mustard
1/4 tsp
black pepper
1 lb
skinless salmon fillet

How to Make Salmon Casserole


  • 1Preheat oven to 350 degrees. Coat 1.5 quart baking dish with cooking spray (I use a 9 inch pie plate).
  • 2Place spinach in microwavable dish with 3 Tbs. of water. Cover and microwave on high for 3 minutes. Drain well.
  • 3In a large bowl, stir together spinach, rice and 1/4 tsp. salt. Make sure spinach is evenly distributed throughout rice.
  • 4In a small bowl whisk together sour cream, egg, 2 Tbs. of the parmesan cheese, mustard, pepper and remaining salt. Set aside 2 Tbs. of sauce. Combine remaining sauce with rice-spinach mixture. Stir until well coated. Spread in baking dish, leveling smooth.
  • 5Slice salmon, crosswise at an angle, into 1/2 inch thick slices. Fan slices over rice mixture in whatever way pleases your eye.
  • 6Thin reserved sauce with 1/2 tsp. water and drizzle over salmon. Sprinkle remaining parmesan cheese over all.
  • 7Bake, uncovered, for 30 minutes. Let stand 5 minutes at room temperature before serving. Enjoy.

Printable Recipe Card

About Salmon Casserole

Course/Dish: Fish, Casseroles
Main Ingredient: Fish
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Healthy

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