Salmon and Asparagus Casserole

Makes 8
Prep 20 m
Bake 20 m
Cook 20 m


Cream Sauce


  1. 1 of 4 Position rack in upper third of oven. Heat oven to 425 degrees F. Lightly oil shallow 12 x 8 x 2-inch casserole.
  2. 2 of 4 Bring large pot of lightly salted water to boiling over high heat. Add asparagus. Cover; after water returns to boiling, cook for 4 minutes. Scoop out with slotted spoon; rinse under cold water to stop cooking.
  3. 3 of 4 Add rice to boiling water. Return to boil, stirring; boil, uncovered, 10 minutes. Drain. Return rice to pot. Add dill, lemon juice, butter and salt. Turn into prepared casserole.
  4. 4 of 4 Place salmon, skin side down, on cutting board. Remove any bones with tweezers. Starting at wide end, slice crosswise at angle into 1/4-inch-thick slices, without cutting through skin. Place slices over rice. Discard skin. Scatter asparagus over salmon.

Make cream sauce:

  1. 1 of 4 Melt butter in saucepan over medium heat. Stir in flour; cook 1 minute. Whisk in broth and wine; stir over medium heat until thickened and simmering, about 5 minutes. Stir in salt, pepper and nutmeg. Remove from heat. Stir in lemon juice.
  2. 2 of 4 Beat cream in small bowl until medium-stiff peaks form. Fold into sauce along with 4 tablespoons of Parmesan.
  3. 3 of 4 Pour cream sauce over casserole. Sprinkle with Parmesan.
  4. 4 of 4 Bake in top third of 425 degree F oven 20 minutes or until golden. Let stand 15 minutes before serving. Makes 8 servings.
Nutrition Information for Salmon and Asparagus Casserole
Servings Per Recipe: 8
Per Serving: 25 g carb., 12 g Fat, total, 278 kcal cal., 17 g pro., 6 g sat. fat, 56 mg chol., 544 mg sodium, 2 g fiber
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Printed from 08/26/2019