Quick N Easy Salmon Bake
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Quick N Easy Salmon Bake calories by ingredient
Introduction
All sorts of room for negotiation in this one very simple and tastey dish! All sorts of room for negotiation in this one very simple and tastey dish!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)
Directions
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.