Delicious Salmon Pasta Bake
This dish combines flaky cooked salmon with pasta, fresh herbs, spinach, and a creamy bechamel-style sauce, then bakes it with a cheesy topping. It’s cozy, flavorful, and Mediterranean-friendly with a few light and fresh elements!
Time:
Prep time: 20 minutes
Cook time: 25–30 minutes
Total time: ~50 minutes
Serves: 4–6
Ingredients
For the base:
8 oz (225g) short pasta (penne, fusilli, or rigatoni)
10 oz (280g) salmon fillet, skinless
1 tbsp olive oil
Salt & black pepper to taste
2 cups baby spinach (or kale)
1/2 small red onion, finely chopped
2 cloves garlic, minced
1 tbsp lemon juice
1 tsp fresh dill or parsley
For the sauce:
2 tbsp olive oil or butter
2 tbsp all-purpose flour
2 cups milk (or 1½ cups milk + ½ cup cream for richness)
1/2 tsp Dijon mustard (optional)
1/4 tsp nutmeg
Salt & pepper to taste
1/2 cup grated Parmesan or hard cheese
1/2 cup shredded mozzarella (for topping)
Instructions
1. Cook the pasta:
Boil pasta in salted water until just al dente. Drain and set aside.
2. Prepare the salmon:
Preheat oven to 400°F (200°C).
Place salmon fillet on a baking tray, drizzle with olive oil, season with salt & pepper, and bake for 10–12 minutes until cooked through.
Flake with a fork and remove any bones.
3. Saute the vegetables:
In a skillet, heat olive oil and saute onion for 2–3 mins. Add garlic and spinach, cook until wilted. Stir in lemon juice and set aside.
4. Make the sauce:
In a saucepan, melt butter or oil, whisk in flour to form a roux.
Slowly add milk, whisking constantly to avoid lumps.
Stir in Dijon mustard, nutmeg, salt, pepper, and Parmesan. Cook until thickened and smooth.
5. Assemble the bake:
In a large bowl, mix pasta, flaked salmon, sautéed spinach mixture, and creamy sauce. Stir gently.
Transfer to a greased baking dish. Top with shredded mozzarella.
6. Bake:
Bake at 375°F (190°C) for 20–25 minutes or until bubbly and golden on top. Broil last 2 minutes for extra crispness.
Tips & Variations
Vegetable swap: Add peas, mushrooms, or sun-dried tomatoes.
Cheese swap: Try Gruyere, cheddar, or goat cheese in the sauce.
Make it spicy: Add red pepper flakes to the sauce or top with harissa before baking.
No salmon? Use canned tuna or smoked salmon (reduce salt).
Frequently Asked Questions
Q: Can I use canned salmon?
Yes! Drain it well and remove bones/skin. Use about 1½ cups.
Q: Can I make this ahead of time?
Yes, assemble the dish and refrigerate for up to 24 hours before baking. Add 5–10 extra minutes to baking time.
Q: Can I freeze it?
Yes. Cool fully, wrap tightly, and freeze for up to 2 months. Thaw overnight and reheat in the oven.
Nutritional Information
Calories: 430
Protein: 28g
Carbs: 35g
Fat: 20g
Fiber: 2g