This casserole uses chunks of fresh salmon with a lot of healthy omega-3 fatty acids. It also has real cheese for flavor. Don't use low-fat Swiss—it won't melt properly.
2 cups flaked cooked salmon fillet (about 12 ounces)
2 cups fresh baby spinach leaves, washed and shredded
2 cups cooked tri-color chunky pasta
2 stalks celery, sliced thin
1-1/2 cups skim milk
1 teaspoon Dijon mustard
2 ounces shredded Gruyere cheese (about 3/4 cup), divided
1/4 cup sun-dried tomato pieces, chopped (not oil-packed)
1 teaspoon fennel seeds
Preheat oven to 375°F. Combine salmon, spinach, celery, and pasta in an ovenproof baking dish.
Heat milk in a small sauce pan; don't let it boil. Stir in mustard and half the Gruyere until it melts. Add sun-dried tomatoes and fennel seeds. Let cook for a few minutes until tomatoes are softened. Pour sauce over salmon mixture. Top with remaining Gruyere. Cover and bake at 375°F for 30 minutes.
Each serving contains about 400 calories, 31 g protein, 16.5 g fat (37 percent calories from fat), 68 mg cholesterol, 29.5 g carbohydrates, 3 g fiber, and 611 mg sodium.