New World Salmon Florentine

This casserole uses chunks of fresh salmon with a lot of healthy omega-3 fatty acids. It also has real cheese for flavor. Don't use low-fat Swiss cheese—it won't melt correctly.

Ingredients

2 cups flaked cooked salmon fillet (about 12 ounces)
2 cups fresh baby spinach leaves, washed and chopped
2 cups cooked tricolor 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

Directions

Preheat oven to 375°F. 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 of the Gruyere cheese until it melts. Add sun-dried tomatoes and fennel seeds. Let cook for a few minutes until tomatoes are softened.

Pour sauce over the salmon mixture. Top with remaining Gruyere cheese. Cover with aluminum foil and bake for 30 minutes.