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Product Recall: Red Onions from USA Read More
Level
easy
Prep Time
5 min
Total Time
55 min
Serves
2

Ingredients

2
small yellow flesh potatoes
0
1 tsp
vegetable oil
5 mL
1/2
onion, sliced
0
2 cloves
garlic, minced
0
1/2 tsp
each salt and pepper
2 mL
1 cup
sliced portabella mushrooms
250 mL
1 cup
frozen broccoli
250 mL
2
frozen Wild Pacific Pink Salmon Fillets
0
1/4 cup
grated Gruyère or Aged 2 Years Canadian Cheddar Cheese
60 mL

Directions

Step 1
Prick potatoes all over with a fork and microwave on HIGH until tender, about 3 min. Cool and slice thinly. Set aside.
Step 2
In a large non-stick skillet, heat oil over medium-high heat. Cook the onion until golden, about 5 min. Stir in garlic, salt, pepper and mushrooms. Cook until no liquid remains, about 5 min. Cool completely.
Step 3
Arrange reserved sliced potatoes in a greased 5 x 8-in. (12 x 20 cm) freezer-proof and ovensafe baking dish. Top with the broccoli, mushroom-onion mixture and the salmon. Sprinkle with cheese, cover with foil and freeze.
Step 4
Bake uncovered in a preheated 400°F (200°C) oven until the cheese is golden, the salmon flakes with a fork and the vegetables are tender, about 35 min. from frozen or 25 min. if baking from fresh. Let stand 5 min. before serving.

Tip

This layered recipe can easily be doubled. To change up colour and texture, substitute 1/2 cup (125 mL) of cauliflower for the broccoli. NOTE: Total Time: 55 min. from frozen, 45 min. from fresh.

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Nutrition Facts

Nutrition Description:
1/2 of the recipe
Calories:
340
Fat:
11
Saturated Fat:
3
Carbs:
31
Fibre:
4
Sugar:
0
Cholesterol:
65 mg
Protein:
30
Sodium:
830 mg
Potassium:
0