Baked Salmon And Dill Casserole Recipe

About this recipe

A hearty pescatarian dinner featuring baked salmon, a crispy breadcrumb crust, and a creamy dill sauce. Perfect for solution seekers looking for a satisfying and easy-to-make meal.

Ingredients

• 50 g The Select Aisle Bread Crumbs
• 500 ml Amul Slim 'N' Trim Double Toned Milk
• 6 pcs Licious Brown Eggs
• 100 g Sambar Onion Peeled
• 125 g Mooz Butter Garlic & Herbes
• 500 G Kinwaaquinoa
• 1 pc (140 g) Epigamia 15 G Protein Turbo Yogurt, Mixed Berries
• 1 kg Akar Powder Salt
• 125 g Golden Prize Sardine In Oil With Chili

Instructions

1. 1. Preheat the oven to 350°F (175°C) and grease an 8-inch pie plate.
2. 2. In a large bowl, combine 2 cups of bread crumbs, 1/2 cup of milk, 1 beaten egg, 1 tablespoon of finely chopped onion, 1 tablespoon of melted butter, and 1/2 teaspoon of salt. Mix until the bread crumbs are moistened.
3. 3. Add 500 g of cooked, flaked sardines to the breadcrumb mixture and mix thoroughly. Transfer the mixture to the prepared pie plate, spreading it evenly.
4. 4. Prepare 2 cups of quinoa according to the package directions, omitting milk. Once prepared, beat in 1 additional egg until smooth.
5. 5. Spoon the mashed quinoa around the edge of the sardine mixture in the pie plate, creating a border.
6. 6. Bake in the preheated oven for 30 to 35 minutes, or until the top is golden and the edges are bubbling.
7. 7. While the casserole bakes, prepare a warm yogurt to serve on the side.
8. 8. Remove the casserole from the oven, let it cool slightly, and cut into wedges. Serve with the yogurt for a complete meal.