Nutrition per serving may change if servings are adjusted.
1 (7.5 ounce) can salmon, drained, flaked, and skin and bones removed
½ cup grated Parmesan cheese
¼ cup sliced scallions
1 (2 ounce) jar sliced pimiento, drained
½ cup low-fat cottage cheese
1 tablespoon lemon juice
1½ cups fat-free milk
¾ cup low-fat packaged baking mix
2 egg whites or ¼ cup refrigerated or frozen egg product, thawed
2 teaspoons chopped fresh dill or ½ teaspoon dried dill, plus sprigs for garnish
¼ teaspoon paprika (optional)
Preheat oven to 375°F. Coat a 9-inch pie plate with cooking spray; set aside. Combine salmon, Parmesan, scallions, and pimiento in a medium bowl. Spread in the prepared pie plate; set aside.
Combine cottage cheese and lemon juice in a blender or food processor. Cover and blend or process until smooth. Add milk, baking mix, eggs, egg whites, and dill. Cover and blend or process until smooth. Pour over the salmon mixture in the 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.