Dijon mustard flavors the dish, complementing the salmon and asparagus.
Bring a large pot of water to a boil over high heat.
Drain and set aside.
Photographer: Brie Goldman, Food Stylist: Charlie Worthington
Photographer: Brie Goldman, Food Stylist: Charlie Worthington
Wipe the pot clean.
Add 2 tablespoons oil and heat over medium-high heat.
Add leek; cook, stirring occasionally, until softened and translucent, about 5 minutes.
Photographer: Brie Goldman, Food Stylist: Charlie Worthington
Add garlic; cook, stirring often, until fragrant, about 1 minute.
Reduce heat to medium and cook, stirring constantly, for 2 minutes.
Gradually add milk, whisking until smooth.
Photographer: Brie Goldman, Food Stylist: Charlie Worthington
Bring to a gentle boil over medium-high heat, whisking often.
Reduce heat to medium-low; gently simmer, whisking often, until thickened, about 5 minutes.
Add mustard, salt, pepper and cayenne; stir until well combined.
Add the noodle-asparagus mixture, salmon and peas; fold until the noodles are fully coated.
Spread the mixture evenly in a 2-quart baking dish.
Sprinkle evenly over the casserole.
Bake until the cheese is melted and the topping is golden brown, about 15 minutes.
Let stand for 5 minutes before serving.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
