Quick N Easy Salmon Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 (400g) pkg Wild Pacific Salmon (or any other fish you have a hankering for)1 small can (10oz) Cream of mushroom soup 1 cup Frozen mixed vegitables 2 tbsp Ground Flax Seed (optional)
Preheat oven to 375 o
Thaw out one (400g) pkg of frozen fish filets of your choice.
Unwrap and unfold the filets and place them in the bottom of a medium to large casserole or other covered baking dish.
Spread the contents of a small (10oz) can of soup ontop of the fish filets.
Add 1 cup frozen or canned vegetables evenly over the top of the fish and soup.
Sprinkle 2 tbsp of Flax Seed Meal (ground flax seed) on the top.
Cover and bake at 375 o for 30-40 minutes or until the soup bubbles up. When removed from oven let stand for 2 minutes before serving.
Store any uneaten portions in an air tight container in the fridge and save for a quick lunch at work tomorrow or reheat in the microwave and serve up on whole wheat toast for breakfast.
Serves 4
Great substitutions:
Absolutely ANY kind of fish filets, frozen or fresh or even canned.
Any kind of vegetable is a go! Please note that if you use fresh vegetables they may require a longer bake time. In this case reduce your oven temperature to 350 and increase your cooking time to 50-60 minutes or pre-cook your veggies.
I've also tried this recipie with other soups such as cream of celery, mixed vegetable and broth and if you're looking to spice things up a little I found a really nice fajita vegetable soup that just rocks this dish into a whole new category.
The ground flax seed can be switched up for anything with a bit o'crunch, pine nuts, almonds, cashews, sesame seeds... what ever you can dream up!.
Number of Servings: 4
Recipe submitted by SparkPeople user KNOODLES.
Thaw out one (400g) pkg of frozen fish filets of your choice.
Unwrap and unfold the filets and place them in the bottom of a medium to large casserole or other covered baking dish.
Spread the contents of a small (10oz) can of soup ontop of the fish filets.
Add 1 cup frozen or canned vegetables evenly over the top of the fish and soup.
Sprinkle 2 tbsp of Flax Seed Meal (ground flax seed) on the top.
Cover and bake at 375 o for 30-40 minutes or until the soup bubbles up. When removed from oven let stand for 2 minutes before serving.
Store any uneaten portions in an air tight container in the fridge and save for a quick lunch at work tomorrow or reheat in the microwave and serve up on whole wheat toast for breakfast.
Serves 4
Great substitutions:
Absolutely ANY kind of fish filets, frozen or fresh or even canned.
Any kind of vegetable is a go! Please note that if you use fresh vegetables they may require a longer bake time. In this case reduce your oven temperature to 350 and increase your cooking time to 50-60 minutes or pre-cook your veggies.
I've also tried this recipie with other soups such as cream of celery, mixed vegetable and broth and if you're looking to spice things up a little I found a really nice fajita vegetable soup that just rocks this dish into a whole new category.
The ground flax seed can be switched up for anything with a bit o'crunch, pine nuts, almonds, cashews, sesame seeds... what ever you can dream up!.
Number of Servings: 4
Recipe submitted by SparkPeople user KNOODLES.
Nutritional Info Amount Per Serving
- Calories: 124.0
- Total Fat: 6.5 g
- Cholesterol: 12.5 mg
- Sodium: 562.6 mg
- Total Carbs: 9.8 g
- Dietary Fiber: 1.7 g
- Protein: 7.4 g
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