1¼ lb salmon fillet, skin off and cut into chunks

10 oz green bell peppers, or any bell peppers of your choice, cut into cubes

10 oz potatoes, salt baked, peeled and cut into chunks

7 oz mozzarella cheese, grated

5½ oz yellow onions, minced

5 oz shiitake mushrooms, or any fresh mushrooms of your choice, quartered

3 oz processed cheese, grated

4 garlic cloves, minced

1¼ cups heavy cream

1¼ cups yogurt, or sour cream

½ cup white wine

6 tbsp olive oil, divided

4 tbsp parsley, fresh and chopped

1¼ tbsp paprika, divided

salt and ground black pepper , to taste

To serve:

parsley, chopped

Prepare your sauce first. In a saucepot, combine the processed cheese, heavy cream, yogurt, parsley, and half of the paprika then bring to a simmer.

Once the cheese has melted, season with salt and pepper. Adjust accordingly and set aside.

Heat up 2 tablespoons of oil in a skillet over medium heat. Add your mushrooms and saute for roughly 8 to 10 minutes until caramelized. Set aside.

Preheat the oven to 350 degrees F.

Heat up your remaining oil in a wide skillet over medium heat. Add your bell peppers, onions, and garlic. Saute until translucent.

Add your salmon chunks and saute for roughly 8 to 10 minutes until salmon turns opaque.

Dust with the remaining paprika and roast briefly.

Deglaze with white wine and reduce briefly.

Add sauteed mushrooms and baked potatoes, then mix to combine evenly.

Season with salt and pepper and adjust accordingly.

To assemble the casserole, place the salmon mixture at the bottom of your preferred baking casserole, then pour the prepared sauce.

Sprinkle the mozzarella cheese on top and bake in the oven for roughly 35 to 40 minutes or until cooked through and cheese is browned.

Garnish with ¼ teaspoon parsley per serving and serve immediately once baked!

Sugar: 5g

:

Calcium: 335mg

Calories: 523kcal

Carbohydrates: 16g

Cholesterol: 125mg

Fat: 39g

Fiber: 2g

Iron: 2mg

Monounsaturated Fat: 16g

Polyunsaturated Fat: 4g

Potassium: 792mg

Protein: 25g

Saturated Fat: 17g

Sodium: 404mg

Trans Fat: 1g

Vitamin A: 1227IU

Vitamin C: 42mg