This casserole uses chunks of fresh salmon with lots 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 degrees. 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 to soften and fennel seeds. Pour sauce over salmon mixture. Top with remaining Gruyere. Cover and bake at 375 degrees 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.