This Gluten Free Salmon and Spinach Potato Bake is my take on a healthy fish pie.
Usually fish pie is made with lots of cream and butter and topped with mashed potato which of course is absolutely delicious, but it also ends up with a high calorie count. This fish pie substitutes cream with skimmed milk and butter with low cal cooking spray.
Salmon also happens to be one of the most nutritious foods on the planet. It’s rich in protein, B vitamins and omega-3 fats which makes it a valuable ‘brain food’. The human body cannot synthesise omega-3 fats, so they must be obtained from the diet and salmon is a great source. As well as all this health benefits, salmon tastes delicious when it’s combined with spinach like in this recipe.
To make my Salmon and Spinach Potato Bake, you will need the following ingredients:
Preheat the oven to 360 °F and lightly grease an ovenproof dish with the cooking spray.
Bring a pot of salted water to the boil. Add the potato slices and cook for about 5 minutes. Drain and set to one side to cool.
Heat the olive oil in a pan and gently fry the onion until it has softened. This should take about 5 minutes.
Stir in the baby spinach and allow to wilt.
Stir the flour and skimmed milk into the onion and spinach mix. Continue stirring until for about 2 minutes until the sauce thickens. Season to taste.
Spread the salmon chunks evenly on the bottom of the ovenproof dish.
Empty the spinach mix over the salmon and distribute it evenly.
Add a layer of potato slices on top of the salmon mixture. Spray the top of the potatoes with the cooking spray.
Bake for about 45 minutes in the center of the oven. You’ll know it’s done when the potatoes are crispy and golden on top.
Serve with steamed greens.
This Salmon and Spinach Potato Bake recipe is a nutritious and healthy dish. Make a double batch and freeze half for a quick midweek dinner. If you make this bake, please come back to leave a review below.
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Gluten Free Recipes
