1 lb salmon fillets, skins trimmed and cut into large cubes
14 oz broccoli florets, blanched and cooled
4 oz monterey jack cheese, grated
4 eggs
¼ cup heavy cream
¼ cup milk
3 tbsp parmesan cheese, grated or powdered
1 tsp dried rosemary
1 tsp dried dill
1 tsp dried thyme
salt and ground black pepper, to season
Preheat your oven to 350 degrees F.
In a large mixing bowl, combine eggs, heavy cream, milk, parmesan cheese, and all your dried herbs. Whisk until evenly incorporated then set aside.
Season your salmon cubes with salt and pepper, then mix to combine.
Place these onto a 13½- inch baking casserole of your choice then add the broccoli around the salmon.
Pour the prepared milk and cheese mixture around and over the salmon and broccoli.
Sprinkle the monterey jack cheese to cover the top of your casserole.
Bake for roughly 30 minutes or until the salmon is fully cooked through and the cheese has melted.
Serve immediately once baked!
Sugar: 2g
:
Calcium: 251mg
Calories: 293kcal
Carbohydrates: 6g
Cholesterol: 184mg
Fat: 18g
Fiber: 2g
Iron: 2mg
Monounsaturated Fat: 6g
Polyunsaturated Fat: 3g
Potassium: 665mg
Protein: 27g
Saturated Fat: 8g
Sodium: 247mg
Trans Fat: 1g
Vitamin A: 944IU
Vitamin C: 59mg
