Salmon and leeks casserole | Salmon casserole recipe

Ingredients

• 500 ml (2 cups) of light Alfredo sauce
• 125 ml (1/2 cup) of vegetable broth without added salt
• 625 ml (2 1/2 cup) of grated Mozzarella
• 125 ml (1/2 cup) of grated Parmesan
• 60 ml (1/4 cup) of chopped dill
• Salt and pepper up to taste
• 1 package of Parisian potatoes of 500 g, sliced in half
• 500 ml (2 cups) of cauliflower sliced into small bouquets
• 500 ml (2 cups) of minced leeks
• 675 g (about 1 1/2 pounds) of salmon fillet, without skin and diced