Light yet deeply satisfying, this broccoli and salmon bake brings together tender fish, green broccoli florets, and a silky egg custard under a blanket of melted mozzarella. It is high-protein comfort food that fits perfectly into a healthy weeknight rotation — one dish, minimal cleanup, maximum flavor. If salmon is your favorite weeknight protein, try our Salmon Poke Bowl with Mango Dressing and Creamy Salmon Spaghetti next.
Ingredients
- 250 g (9 oz) salmon fillet, cubed
- 200 g (7 oz) broccoli florets
- 100 g (3.5 oz) mozzarella, grated
- 2 eggs
- 150 ml (2/3 cup) cream (10%)
- Salt and smoked paprika, to taste
Instructions
- Break the broccoli into small florets (blanch in boiling water for a few minutes first if you do not like it crisp).
- Cut the salmon into medium cubes.
- Whisk the eggs, salt, and cream until smooth to make the custard.
- Arrange the broccoli and fish in a baking dish, pour over the egg mixture, and sprinkle with the mozzarella.
- Bake in a preheated 190 C (375 F) oven for 20-25 minutes.
Tips
- Do not overbake: pull the dish from the oven when the custard is just set and the cheese is golden — the salmon keeps cooking a little as it rests.
- Smoked paprika adds a lovely warmth; for more seasoning ideas browse the spice guides on allrecipes.com.
- Leftovers reheat beautifully and make a great next-day lunch, much like our high-protein bakes do.
Nutrition: per 100 g: 75.29 kcal, protein 13.5 g, fat 1.39 g, carbs 2.11 g