Baked Sweet Potato & Salmon Casserole

Instructions

1. 1

   Preheat the oven to 200°C (400°F).

2. 2

   Peel and slice the sweet potatoes into thin rounds. Toss with 2 tbsp of olive oil, salt, and pepper.

3. 3

   Spread the sweet potato slices on a baking sheet and roast in the oven for 20 minutes, until tender.

4. 4

   While the sweet potatoes are roasting, heat 1 tbsp olive oil in a large pan over medium heat.

5. 5

   Dice the onion and mince the garlic, then sauté in the pan until the onion is translucent.

6. 6

   Add the spinach to the pan, cooking until wilted, and set aside.

7. 7

   Cut the salmon fillets into chunks, season with salt and pepper, and drizzle with lemon juice.

8. 8

   In a baking dish, layer half of the roasted sweet potatoes, followed by the spinach and onion mixture, then the salmon chunks.

9. 9

   Pour the heavy cream evenly over the layers, then add a final layer of sweet potatoes.

10. 10

    Sprinkle the parmesan cheese on top.

11. 11

    Bake in the oven for 25-30 minutes, until the salmon is cooked and the top is golden brown.

12. 12

    Let the casserole rest for 5 minutes before serving.