Salmon and leeks casserole
10
20
4
No
Ingredients
- 500 ml (2 cups) of light Alfredo sauce
- 125 ml (1/2 cup) of vegetable broth without added salt
- 625 ml (2 1/2 cup) of grated Mozzarella
- 125 ml (1/2 cup) of grated Parmesan
- 60 ml (1/4 cup) of chopped dill
- Salt and pepper up to taste
- 1 package of Parisian potatoes of 500 g, sliced in half
- 500 ml (2 cups) of cauliflower sliced into small bouquets
- 500 ml (2 cups) of minced leeks
- 675 g (about 1 1/2 pounds) of salmon fillet, without skin and diced
Preparation
Side-by-side mode
- Preheat oven to 205 °C (400 °F).
- On a cooking plate, mix Alfredo sauce with broth, Parmesan and dill. Salt and pepper.
- Add Parisian potatoes, cauliflower, leeks and salmon. Stir.
- Cover with the rest of the Mozzarella. Oven bake for 20 to 25 minutes.
