Salmon Broccoli Casserole

Ingredients

• 400 g whole wheat pasta (Bucatini)
• Salt
• 400 g Broccoli
• 400 g Salmon fillet
• black pepper (freshly ground)
• 50 ml lemon juice
• 200 ml heavy cream
• 100 ml Vegetable broth
• 100 g Parmesan cheese
• 1 bundle dill (about 20 g)
• 1 tbsp butter (15 g)

Instructions

1. 1.

   Cook pasta according to package instructions in a pot of plenty boiling salted water until al dente (about 9-10 minutes), then drain and set aside.

2. 2.

   Wash broccoli, trim and cut into florets, blanch in boiling salted water for 7 minutes, cool quickly under cold running water and drain. Rinse salmon, pat dry, cube roughly, season with salt and pepper, and drizzle with lemon juice.

3. 3.

   Whisk cream with vegetable broth. Grate Parmesan and mix about half of it into the cream mixture. Wash dill, shake dry, finely chop, and fold into the cream mixture with a pinch of salt and pepper.

4. 4.

   Grease a large baking dish (if needed) with butter. Arrange pasta in the dish, scatter broccoli and salmon cubes on top, pour over the cream sauce, and sprinkle remaining Parmesan on top.

5. 5.

   Bake the casserole in a preheated oven at 180 °C (or 160 °C fan‑forced; gas: level 2–3) for about 20–25 minutes. Remove from oven and serve immediately.