This broccoli, salmon and mushroom bake is the kind of hearty weeknight dinner that practically makes itself: flaky salmon, tender broccoli and earthy mushrooms tucked under a creamy egg custard and a golden cheese crust. If you love salmon bakes, you will also enjoy our chopped salmon patties with broccoli and the creamy zucchini roll with salmon and cream cheese.
Ingredients
- 400 g (14 oz) broccoli (fresh or frozen)
- 300 g (10.5 oz) cauliflower (fresh or frozen)
- 300 g (10.5 oz) fresh salmon fillet, cubed
- 200 g (7 oz) mushrooms, sliced
- 2 tomatoes, sliced
- 150 g (5.3 oz) cheese, grated
- 3 eggs
- 200 ml (3/4 cup + 1 tbsp) milk
- 1 tsp paprika
- Salt, black pepper, and spices to taste
Instructions
- If you like your vegetables fully tender, blanch the broccoli and cauliflower in salted water for 10 minutes first; for al dente, use them raw (40 minutes in the oven is enough).
- Arrange the vegetables, salmon cubes, mushrooms, and tomato slices in a baking dish.
- Whisk the eggs with the milk, paprika, salt, pepper, and spices; pour over the top.
- For a crispy cheese crust, add the cheese at the start; for hot and stretchy cheese, add it 10 minutes before the end.
- Bake at 180C (350F) for 40 minutes.
Tips
Pat the salmon cubes dry with paper towels before arranging them in the dish — less surface moisture means the egg custard sets cleanly instead of turning watery. Technique guides at Serious Eats explain why drying fish matters for even baking.
Frozen broccoli and cauliflower work just as well here; thaw them and squeeze out the excess water first. For more inspiration on cooking with frozen vegetables, browse the practical guides at Allrecipes.
Let the bake rest 5–10 minutes before slicing so the custard firms up and each portion holds its shape on the plate.
Nutrition per 100 g: 162 kcal, 9 g protein, 11 g fat, 6 g carbs