Low Carb Salmon Casserole
This weeknight-ready salmon casserole is the perfect combination of hearty and delicious! The creamy filling topped with a savory crumble for just the right amount of crunch will have you thinking of salmon in a whole new way.
Equipment
Ingredients
- 5 cans of salmon 5 oz each (you can increase/decrease to your liking)
- 5 ounces goat cheese divided
- 1/2 tablespoon hot sauce
- 1/2 cup mayonnaise
- 2 celery chopped
- 1/2 purple onion chopped
- 1 8 ounces can water chestnuts, chopped
- 4 tablespoons butter divided
- 1 tablespoon minced garlic
- salt and pepper to taste
- 2 cups almond flour toasted
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, add salmon, 2 ounces goat cheese, mayonnaise, hot sauce, salt and pepper.
- Mix well and set aside.
- Heat 2 tablespoons butter over medium heat. Add minced garlic and saute for about 30 seconds.
- Add onions and celery to the pan.
- Stir often and saute for 5 minutes. Once desired consistency is reached, add water chestnuts and mix them in and mix around for about 30 seconds.
- Add veggie mixture to salmon.
- Mix well and add to an 8x8 baking dish.
- In a small microwave-safe bowl, melt 2 tablespoons butter and 3 ounces goat cheese in the microwave. 60 seconds is usually a good time. Once they are melted, mix them together so they combine.
- Add 2 cups of toasted almond flour to the melted butter and cheese mixture, mix well.
- Using your clean hands, crumble the almond flour mixture over the top of the baking dish.
- Cover and bake for 20 minutes.
Nutrition
Serving: 1Calories: 492kcalCarbohydrates: 13gProtein: 13gFat: 45gSaturated Fat: 12gPolyunsaturated Fat: 31gCholesterol: 39mgSodium: 392mgFiber: 6gSugar: 3g
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