- Prep Time
- 5 mins
- Total Time
- 55 mins
- 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
Method
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.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- 1/2 of the recipe
- Calories:
- 340
- Fat:
- 11 g
- Saturated Fat:
- 3 g
- Carbs:
- 31 g
- Fibre:
- 4 g
- Cholesterol:
- 65 mg
- Protein:
- 30 g
- Sodium:
- 830 mg
