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.

Serves 4

Each serving contains about 400 calories, 31 g protein, 16.5 g fat, 68 mg cholesterol, 29.5 g carbohydrates, 3 g fiber, and 611 mg sodium.