Salmon and vegetable slice

  • 25 mins preparation
  • 50 mins cooking
  • Serves 6
  • Print


Salmon and vegetable slice
  • 2 teaspoon vegetable oil
  • 1 medium red onion, cut into wedges
  • 1 medium (200 gram) potato, peeled, cut into 2cm pieces
  • 1/2 cup frozen peas
  • 200 gram broccoli, cut into tiny florets
  • 1 bunch (200 grams) asparagus, trimmed, cut into 5cm lengths
  • 210 gram can pink salmon
  • 2 tablespoon coarsely chopped dill
  • 6 egg, at room temperature
  • 1 cup milk
  • 1/2 cup cream
  • 1 tablespoon drained baby capers


Salmon and vegetable slice
  • 1
    Preheat oven to 180°C/160°C fan-forced. Grease a 22cm (base measurement), square cake pan or 2-litre (8-cup) ovenproof dish.
  • 2
    In a small frying pan, heat oil. Add onion; cook and stir 5 minutes or until soft. In a medium saucepan, boil potato 10 minutes or until almost tender. Add peas, broccoli and asparagus to pan. Cook vegetables, covered, 2 minutes or until just tender; drain well.
  • 3
    Drain salmon. Discard skin, then break into chunks. Place vegetables and salmon in prepared pan; sprinkle with dill.
  • 4
    In a large jug, beat eggs, milk and cream. Season with salt and pepper. Pour over mixture in pan. Sprinkle with capers. Bake 30 minutes or until golden and set. Remove from oven. Stand in pan 10 minutes. Serve.


Leave salmon bones in; they're a good source of calcium.

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