Salmon Squash Bake

This is basically a dish where you just layer a lot of veggies and it ends up coming out awesome. I love these flavors together but you can layer any veggies you want.

Ingredients

2 cups steamed or pan seared wild caught salmon, or canned salmon if it is more convenient

2 yellow squash, sliced, steamed

1 bag spinach, steamed

1 portabello mushroom, sliced and pan seared

1 tomato, roasted, or canned roasted tomatoes

1 cup low fat part skim mozzarella, shredded

2 tablespoons parmesan reggiano

1/2 cup tomato sauce

Directions

Preheat oven to 350 degrees. Spray a pan with PAM and layer squash slices. Mix salmon with the spinach, mushroom, mozzarella cheese, and tomato. Add a spoon of greek yogurt if you want to add some more tangy flavor. Add lemon juice if you want the whole dish to taste a tad fresher, especially if you are using canned salmon. add tomato sauce. In the baking dish, season squash with olive oil, salt and pepper to taste. Layer the veggie salmon mixture evenly and top with squash slices. Repeat. I only had enough squash to do two layers, but if you want a third and have more squash, feel free. Top with more salt and pepper, reasonably, and add parmesan. Bake for 15 minutes or until crush is golden brown on top. You did most of the cooking before and the oven is just making everything crispy, so you have a low carb way of enjoying a new take on lasagna.

xx

R

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2 Comments to “Salmon Squash Bake”

  1. This sounds delicious–and so easy!

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