Cheesy Salmon and Broccoli Bake with Cherry Tomatoes
This Cheesy Salmon and Broccoli Bake is a comforting, protein-packed dish featuring tender salmon, fresh vegetables, and a rich, creamy egg filling. Baked until beautifully golden and bubbling, every bite delivers a delicious combination of flaky fish, melted cheese, and savory herbs. Perfect for an easy family dinner or satisfying lunch.
Categories: SNACKS
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Ingredients
- 350 g (12 oz) fresh skinless salmon, cut into 1-inch cubes
- 12 small broccoli florets (about 180 g), fresh or thawed
- 8 cherry tomatoes, halved
- 10 mini mozzarella balls (about 100 g), drained
- 5 large eggs
- 150 ml (2/3 cup) milk or heavy cream
- 1 pinch salt
- 1 tablespoon dried Italian herbs or herbes de Provence
- 50 g (1/2 cup) shredded mozzarella or Emmental cheese
Cooking Instructions
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01
Preheat your oven to 190 degrees C (375 degrees F). Line a medium round baking dish with parchment paper, or lightly grease it to prevent sticking. Cut the fresh salmon into evenly sized 1-inch cubes and arrange them across the bottom of the dish.
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02
Place the small broccoli florets between the salmon pieces, distributing them evenly throughout the dish. Add the halved cherry tomatoes with their cut sides facing upward. Arrange the drained mini mozzarella balls between the vegetables and salmon for an even distribution of cheese.
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03
Crack the 5 eggs into a large mixing bowl. Pour in the milk or heavy cream, then add the salt and dried herbs. Whisk vigorously for 1 to 2 minutes until the mixture is completely combined, smooth, and slightly frothy.
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04
Slowly pour the prepared egg mixture over the salmon, broccoli, tomatoes, and mozzarella. Allow the liquid to flow naturally into the spaces between the ingredients. Gently shake the baking dish if necessary to distribute the mixture evenly.
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05
Sprinkle the shredded mozzarella or Emmental cheese evenly over the entire surface. Make sure the top is generously covered while allowing some broccoli florets and cherry tomatoes to remain visible for an attractive presentation.
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06
Place the baking dish on the middle rack of the preheated oven. Bake for 25 to 30 minutes, or until the cheese is melted and golden brown, the salmon is opaque and flakes easily, and the egg mixture is completely set. The center should reach 74 degrees C (165 degrees F) for safe serving. If the top browns too quickly, loosely cover the dish with aluminum foil.
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07
Remove the baking dish from the oven and allow the gratin to rest for 3 to 5 minutes. This helps the creamy filling firm up slightly, making it easier to serve. Cut into generous portions and serve warm, optionally accompanied by a fresh green salad.
Chef notes
Use fresh, skinless salmon for the best flavor and texture. Cut the pieces evenly to ensure consistent cooking. Keep the broccoli florets small so they become tender during baking. For softer broccoli, blanch the florets for 2 minutes and drain thoroughly before assembling. Drain the mozzarella balls well and pat them dry with paper towels to prevent excess moisture from making the gratin watery. Heavy cream creates a richer, creamier filling, while milk produces a lighter version with less fat. Avoid overbaking the gratin. Remove it once the center is fully set and the cheese is golden to keep the salmon moist and tender. For extra flavor, add a small pinch of black pepper, garlic powder, or fresh dill to the egg mixture. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 160 degrees C (325 degrees F) until thoroughly heated. Do not repeatedly reheat.
