Salmon Pasta Bake
This salmon pasta bake uses a no-boil method which means it really is a one-pan meal, oh and it's creamy and delicious too.
Servings: 8 servings
Calories: 526kcal
Equipment
- 1 Lidded casserole dish, that can go from stove top to oven If you don't have one you can cover an oven-proof dish with foil to create a lid.
Ingredients
- 1 Tablespoon olive oil
- 1 leek sliced 120 grams
- 2 cloves garlic minced
- 500 gram pasta Rigatoni, Penne or similar
- 1000 millilitres vegetable stock
- 340 millilitres evaporated milk
- ½ teaspoon salt
- 400 grams salmon
- 150 grams sour cream
- 150 grams grated cheese 2 cups
- 250 grams peas
- 50 grams baby spinach leaves
Instructions
- Heat oven to 180 degrees celsius
- Pin bone, skin and cube the salmon.
- Slice the leek (wash in a colander if needed) sometimes sneaky dirt can hang out in the layers. Crush the garlic.
- In a large fry skillet, that has a lid and is also oven-proof, heat the olive oil. (if you don't have a lidded oven-proof skillet you can use on the stove, don't worry, just use a regular fry pan or saucepan and you can transfer to a lidded casserole dish before it goes into the oven.
- Sauté the leek and garlic, until softened and fragrant.
- Add the dry pasta, then cover with the stock and evaporated milk
- Top with the cubed salmon, cover and bake for 20 minutes
- Combine the cheese and sour cream, and stir this through the hot-cooked pasta.
- Also, stir through the peas and spinach, and return to the oven for a further 5 mins.
- Enjoy!
Notes
- Make sure the oven is hot, and the pasta is covered in liquid when you put it in the oven, otherwise the pasta won't cook.
- Serve this pasta bake with a crisp salad, it's quite rich so fresh iceberg lettuce on the side can be lovely.
- Leek: If you don't have leek you can use onion, I find leek is a bit sweeter and goes well with the salmon, but you could totally use sliced onion.
- Pasta: I like to use a large tube pasta like Rigatonior, Penne but other shapes will work too, macaroni, spirals etc.
- Vegetable stock: I like to use vegetable stock, but you could use fish stock if you want a stronger flavouring in the salmon pasta bake recipe.
- Evaporated milk: I use canned evaporated milk, it is a different product from reduced cream or condensed milk, but you will find it in the long-life milk section of the supermarket. I like it as an alternative to cream it does not split.
- Salmon: To be a salmon pasta bake you will of course need salmon, but you could create a fish pasta bake with any firm white fish. You can also use drained canned salmon if you prefer.
- Peas: I use frozen peas
Nutrition
Serving: 1serving | Calories: 526kcal | Carbohydrates: 60g | Protein: 27g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 71mg | Sodium: 877mg | Potassium: 680mg | Fiber: 3g | Sugar: 9g | Vitamin A: 4438IU | Vitamin C: 8mg | Calcium: 313mg | Iron: 2mg