Eggless Salmon Casserole
Total time1 hr
Prep time20 min
Cook time40 min
5.0(30)
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Learn more →Ingredients
4 servings
For the casserole
- 1 ½ cups long-grain white rice, uncooked
- 1 ½ lb salmon fillet, skin removed, cut into 1-inch pieces
- 3 cups baby spinach, roughly chopped
- 4 scallions, green tops only, thinly sliced
For the sauce
- 2 tbsp garlic-infused oil
- 2 tbsp unsalted butter
- 3 tbsp gluten free flour
- 2 cups chicken broth
- 1 cup milk
- 1 tsp dijon mustard
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice
- ½ tsp salt
- ¼ tsp black pepper
For the topping
- ½ cup gluten free breadcrumbs
- 1 tbsp garlic-infused oil
For serving
- 2 tbsp fresh parsley, finely chopped (optional)
- 1 lemon, cut into wedges (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
- 2
Cook the rice according to package directions until tender and all liquid is absorbed, about 18 minutes. Spread the cooked rice in an even layer across the bottom of the prepared baking dish.
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