Salmon & Asparagus Gratin with Parmesan Sauce
Prep Time
Cooking Mode
1 tbsp. tbsp. olive oil
onion, chopped
½ cup cup leek, chopped
1 clove garlic, minced
½ head cauliflower, cut into florets
1 bunch lb asparagus, cut into small pieces
½ cup cup Parmesan cheese, grated and divided
1 jar cup ready-made Alfredo sauce
600 g (1 ¼ lb.) lb. salmon fillet, cut into 4 cm cubes
to taste salt and ground pepper
1 box Spring Mix Salad
1 tbsp. tbsp. olive oil
onion, chopped
½ cup cup leek, chopped
1 clove garlic, minced
½ head cauliflower, cut into florets
1 bunch lb asparagus, cut into small pieces
½ cup cup Parmesan cheese, grated and divided
1 jar cup ready-made Alfredo sauce
600 g (1 ¼ lb.) lb. salmon fillet, cut into 4 cm cubes
to taste salt and ground pepper
1 box Spring Mix Salad
Directions
1Preheat the oven to 200 °C (400 °C).
2Heat oil in a non-stick pan.
3Sweat the onion and leek for 2 minutes. Add the garlic and cook for 1 minute.
4Add the cauliflower and cook for 2–3 minutes. Add the asparagus. Cook for 1 minute. Season. Remove from the heat.
5Mix the sauce and half the cheese in a bowl. Add to the vegetables and mix.
6Add the salmon cubes. Mix gently.
7Divide between four baking dishes. Top with the remaining cheese.
8Bake in the oven for 20 minutes.
9Broil for 2 minutes or until lightly browned.
10Remove from the oven. Serve immediately with a green salad.
11Cook the vegetables for a few minutes before adding them to the sauce; this will allow the excess water to evaporate, making your sauce creamier and thicker.
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Personal Note
Personal Note