Salmon and asparagus casserole is the sort of thing that might be born of an empty fridge or a mass of leftovers. But don’t let its simple, humble beginnings fool you.
Tender, flaky salmon with vibrant asparagus spears and a lemony cream sauce, this casserole is elegance and comfort rolled into one.
Of course, there’s a real food twist: Rice cooked in chicken stock, dairy from pasture-fed cows, and wild-caught salmon (if it’s available) means your casserole is packed with flavor and nutritional perks. Keep things light and serve with a fresh White Bean Caesar Salad .
Salmon and Asparagus Casserole
- 5.0 stars
- 5m
- 1h 40m
- 1h 45m
Ingredients
- 1 c white rice
- 1 1/2 c chicken stock
- 2 tbsp. butter, plus more for greasing
- 1 lb fresh asparagus
- 1/2 lemon
- 2 tbsp. fresh dill
- 1 tsp. coarse sea salt
- 1 lb salmon fillet, skin removed
- For the Cream Sauce:
- 1/2 lemon
- 2 oz parmesan cheese
- 3 tbsp. butter
- 1 tbsp. sprouted flour
- 1 1/4 c chicken stock
- 1/4 c dry white wine
- 1 tsp. coarse sea salt
- ground black pepper, to taste
- 1/4 tsp. ground nutmeg
- 1/3 c cream
Instructions
- Cook rice in chicken stock, covered, until light and fluffy.
- Preheat oven to 425F. Grease a shallow casserole dish.
- Trim, peel and cut asparagus into 3 inch diagonal pieces. Juice half of the lemon and cut the other into slices for garnish. Mince fresh dill.
- Place asparagus in a pot with a shallow 1/2 inch of filtered water over high heat. Cover and blanch until the asparagus turns bright green (about 3-4 minutes); cook for 4 minutes. Rinse under cold water to stop cooking and set aside.
- Combine cooked rice with dill, lemon juice, butter, and sea salt in the casserole dish.
- Place salmon over the rice mixture.
- For the sauce: Juice the lemon and grate the Parmesan cheese.
- Melt butter in saucepan over medium heat. Whisk in stock and wine; stir over medium heat for about 5 minutes until simmering. Stir flour or arrowroot mixture into the broth allowing sauce to thicken. Stir in salt, pepper and nutmeg. Remove from heat. Stir in lemon juice.
- Whisk cream and Parmesan into sauce until well combined.
- Pour cream sauce over the rice and salmon.
- Bake for 15 minutes. Pull out dish and lay asparagus over salmon and sprinkle with Parmesan. Turn oven to broil and cook for another 2-3 minutes until the top becomes lightly golden. Let stand 15 minutes before serving with lemon slices.
Nutrition
- 635
- 35g
- 46g
- 3g
- 31g
- 17g
- 135mg
- 4g
- 1790mg
Rachel
delicious! Wow yum. I added some craisins at the end.
chris
This was really good!!
I made my sauce with dean’s onion dip and whipped cream cheese, grated parmesan and wine, butter, crushed garlic, chicken broth and dill pickle juice. (Using ingredients on hand)
Heated that with the flour, s&p, lemon and it was a delicious sauce.
Canned asparagus and capers. (I grilled the salmon, then removed skin) and nestled it on the rice, then the asparagus, sauce and capers topped with more Parm and crushed cheddar potato chips.
Following basic instructions just adjusted the ingredients for convenience. It Was Yum!!✨