I love this simple casserole for a Sunday brunch or easy weeknight dinner! If you have leftover mashed potatoes, it makes it even simpler!
4 lbs potatoes
1 pound fresh salmon
2 tablespoons avocado oil
salt, pepper, garlic powder to taste
4 carrots, peeled and sliced thin
8 ounces of portobello or button mushrooms, sliced
salt & pepper to taste
fresh herb: dill, parsley, sage and/or thyme
minced parsley for garnish
Peel and cube potatoes, place in a large pot and cover with water. Bring to a boil, then simmer until tender. Drain the water and prepare the mashed potatoes as you normally would, with milk, butter, broth and/or salt & pepper. If you are using leftover mashed potatoes, LUCKY YOU, you can skip this step! Set aside.
Preheat the oven to 350F.
Pour the oil into a large casserole dish - I used a 9"x13" pyrex pan. Place the salmon, skin side down on top and season generously with salt, pepper and garlic powder. Bake, covered, for 15 minutes or until the salmon flakes easily.
Remove salmon from the oven and flake the salmon, spreading it out evenly over the bottom of the dish.
Top with mushrooms and sliced carrots. Season again with salt and pepper. Top with fresh herbs.
Pipe or spread the mashed potatoes evenly over the top of the vegetables and salmon.
Cover loosely and return to oven for about 20 minutes. Remove the top and broil to give the top of the mashed potatoes a little color.
Serve with a fresh salad and gluten-free dinner rolls.