Total Time
Prep 20 mins
Cook 30 mins

Ingredients Nutrition


  1. Preheat to 400F.
  2. Place salmon on baking sheet sprayed with cooking spray.
  3. Roast salmon 10 minutes.
  4. Remove from oven.
  5. Salmon does not have to be cooked through.
  6. Discard skin.
  7. Cut salmon into bite-size pieces.
  8. Set aside.
  9. In medium-size pot sprayed with cooking spray, sauté bell pepper 2 to 3 minutes.
  10. Add peas, potatoes, dill, half-and-half and 3/4 cup chicken broth.
  11. Simmer until peas are warmed, 5 minutes.
  12. In a cup, stir together remaining 1/4 cup broth and flour.
  13. Stir into pea mixture and cook until slightly thickened, 2 minutes.
  14. Stir in salmon, scallions, salt, pepper and hot pepper sauce.
  15. Pour into 2 1/2-quart casserole dish.
  16. Arrange crescent rolls around inside edge of dish, leaving center clear.
  17. Bake in oven until biscuits are browned, 10 minutes.
Most Helpful

The flavors in this recipe are great but I only gave it 3 stars because it needs some tweaking. There isn't enough cooking time for the potatoes to cook. I used red skins, thinly sliced, and baked the dish for 25 minutes and the potatoes still were hard. Topping with biscuits seemed like a fast, easy idea but I didn't like the texture. Next time, I will just make a crust for the top and saute the potatoes with the bell pepper. Also, a smaller (2qt.) dish would probably be more suitable.

Pat from Ohio October 27, 2003