Salmon Asparagus Dill Casserole

Salmon Asparagus Dill Casserole, a delicious meal made with leftover salmon, asparagus, ricotta, and fresh dill! Great served as a side dish or main dish.

A few weeks ago, we had an impromptu small dinner party on Sunday, and I made this Salmon Asparagus Dill Casserole. This salmon asparagus casserole with fresh dill also makes a great side dish for Easter!

Friends, I am so in love with springtime, with so many vibrant colors and so much fresh food! We’re in Prague this week, so hopefully you’re following my Instagram stories of the food and culture. What an amazing city with so much history.

I will say, we’ve eaten our share of asparagus and walked through the Easter Market many times! (More to come!)

Salmon Asparagus Dill Casserole

Super easy ingredients, simply use leftover salmon from the night before  (or you can use smoked salmon) and add:

Eggs, leek stalk, asparagus,  garlic, ricotta cheese, salmon, spinach, fresh dill, olive oil, lemon, salt and pepper!

How to make Salmon Asparagus Dill Casserole

1. Bake the asparagus.
2. Cook leeks and add spinach and allow to wilt.
3. Spread the wilted greens in the bottom of the baking dish, then add asparagus, and salmon.
4. Finally, sprinkle with fresh dill, pour in the eggs, and scoop in the ricotta—in small dollops.
5. Cover and bake!

Don’t forget the fresh-cracked peppers!

Impromptu Dinner Party

I realize that the term “dinner party” may be old-fashioned to some, but for me, I like old-fashioned. I like to think back to some of the best memories in our home, when we’ve had families over for dinner, or just adults.

When we want to have a dinner party, it’s usually because we want to catch up with people that we feel connected to.

Tips for an Impromptu Dinner Party:

– Invite people into your home instead of going out to a restaurant (where the food can sometimes be very disappointing).

– You can sit as long as you want and visit and not worry about getting kicked out.

– You can eat good food, and you know exactly where it came from.

– You don’t have to get dressed up.

– If you have time to plan ahead, you can share the cost by delegating a portion of the meal.

Impromptu dinners can sometimes result in the most fun times together.

You don’t have time to stress about the details. You learn to go with the flow and to “enjoy the moment.”

Salmon Asparagus Dill Casserole

How about serving this Salmon Asparagus Dill Casserole for an impromptu dinner party?

Serve it with this Mandarin Mixed Greens Salad Recipe, rustic, warm bread and butter, and you’ve got a party!

Happy Hosting!

More salmon recipes for spring and Easter: BEST Pistachio Lime Baked Salmon, Cashew Pesto Wild Sockeye Salmon with Heirloom Tomato, Smoked Salmon Fritatta [Aggie’s Kitchen], Smoked Salmon Quick Quiche [FoodieCrush].

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Get the Recipe:

Salmon Asparagus Dill Casserole

Prep Time: 15 minutes mins

Cook Time: 1 hour hr 45 minutes mins

Total Time: 2 hours hrs

Yield: 6

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Ingredients

 

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• 6 eggs
• 1 leek stalk thinly sliced
• 1 bunch asparagus, stems broken off, cut into thirds
• 2 cloves minced garlic
• 4 ounces ricotta cheese
• 1 1/2 cups cooked salmon, broken into large pieces
• 2 handfuls spinach
• 2-3 Tbsp. roughly chopped dill
• Olive oil
• Fresh lemon
• Pinch salt and pepper, to taste

Instructions

 

• Preheat oven to 400 degrees F and grease 8X8 baking dish.
• On a baking sheet, toss asparagus in a drizzle of oil, lemon juice, salt, and pepper. Bake in oven for 10-12 minutes, or until tender.
• In a medium bowl, whisk together eggs, with salt and pepper to taste. Set aside.
• In a medium skillet, sauté leeks in 2 Tbsp. of olive oil on medium high heat. Cook until leeks begin to brown—about 5 minutes, then add spinach. Stir until spinach wilts and remove from heat.
• When asparagus is done, remove from oven and reduce heat to 350 degrees F.
• Spread the wilted greens in the bottom of the baking dish, followed by the asparagus, and salmon. Sprinkle in fresh dill, pour in the eggs, and scoop in the ricotta—in small dollops.
• Cover with foil and bake for 35 minutes. Remove foil and continue to bake for 20 more minutes, or until eggs are fully cooked through.
• Serve hot with a fresh crack of pepper. Enjoy!

Course: Breakfast

Author: Sandy / Reluctant Entertainer

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