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.