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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 375°F. Coat a 9-inch pie plate with cooking spray; set aside. In a medium bowl, combine salmon, Parmesan cheese, green onions, and pimiento. Spread in prepared pie plate; set aside.
In a blender or food processor, combine cottage cheese and lemon juice. Cover and blend or process until smooth. Add milk, baking mix, eggs, egg whites, and the snipped or dried dill. Cover and blend or process until smooth. Pour over salmon mixture in pie plate, spreading evenly. If desired, sprinkle with paprika.
Bake for 35 to 40 minutes or until top is golden brown and a knife inserted near the center comes out clean. Let stand on a wire rack for 10 minutes. Cut into wedges to serve. If desired, garnish with fresh dill sprigs. Makes 6 wedges.