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.
Why This Recipe Works
- Creamy and delicious, the combination of leeks, salmon and creamy pasta is soo good.
- Easy recipe, simple no-boil pasta bake method which means fewer dishes!
- A family-friendly salmon meal.
Ingredients you will need
To make my salmon pasta bake you will need:
- olive oil
- leek
- garlic
- pasta Rigatoni, Penne or similar
- vegetable stock
- evaporated milk
- salt
- salmon
- sour cream
- grated cheese
- peas
- baby spinach leaves
Ingredient Notes and Substitutes
- 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
How to make a salmon pasta bake with a no-boil method
Below are illustrated step-by-step instructions to make my Salmon Pasta Bake Recipe, if you prefer just the written instructions then head straight to the printable recipe card below.
Prep: Heat oven to 180 degrees Celsius (360 Fahrenheit). Pin bone, skin and cube the salmon. Slice the leek and crush your garlic.
Step one: 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.
Step two: Sauté the sliced leek and garlic, until softened and fragrant.
Step three: Add the dry pasta, then cover with the stock and evaporated milk
Step four: Top with the cubed salmon, cover with a lid or foil and bake for 20 minutes.
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Step five: Combine the cheese and sour cream, and stir this through the hot-cooked pasta along with the frozen peas.
Step six: Top with the spinach leaves, cover with a lid and return to the oven for a further 5 mins. When you remove the pasta from the oven the second time, stir through the spinach leaves which should now be wilted.
Enjoy!
Top Tips
Here is how you can make these spinach pasta bake perfectly every time!
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.
Other recipes you might like
- Salmon nuggets: Yummy kid friendly homemade fish sticks
- Crock pot mac n cheese: Super easy dump-and-go mac and cheese made in a slow cooker
- Baby Pasta Recipe: The perfect first pasta for little ones
- Chicken pasta bake: A vegetable and chicken pasta bake my kids love.
- Spaghetti and Meatballs: A one-pot no boil method recipe for spaghetti and meatballs.
Salmon Pasta Bake
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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
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