Pescatarian Salmon Casserole

Total time1 hr

Prep time20 min

Cook time40 min

5.0

(30)

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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
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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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