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Creamy salmon pasta bake

Name: Creamy salmon pasta bake
Prep time: 15 min
Cook time: PT15-20M
Total time: 30 min
Yield: Serves 4
Ingredients: 350g large pasta shells (see Easy swaps); 1 tbsp olive oil or 20g butter; 4 spring onions, finely chopped; 150ml single cream (see Easy swaps); 4 tbsp half-fat crème fraîche; 2 sustainable hot-smoked salmon fillets, flaked; 150g frozen peas, defrosted; 100g asparagus, chopped into 5cm lengths; Finely grated zest 1 lemon, plus wedges to serve (optional); 2 tbsp dill, finely chopped, plus extra to serve; 2 tbsp capers (optional); 50g finely grated parmesan; You’ll also need; 22cm flameproof shallow casserole

By: Jess Meyer
Former deputy food editor, delicious.

Published: 3 Jun 21
Updated: 18 Mar 24

Stretch two salmon fillets to feed four with this easy, creamy salmon pasta bake. Our budget-friendly recipe with peas and asparagus is ideal for midweek family dinners.

Check out more budget-friendly dinner ideas, including Jack Monroe’s irresistible fiery pineapple chicken.

Easy
June 2021

Test kitchen approved

Serves 4
Hands-on time 15 min

Stretch two salmon fillets to feed four with this easy, creamy salmon pasta bake. Our budget-friendly recipe with peas and asparagus is ideal for midweek family dinners.

Check out more budget-friendly dinner ideas, including Jack Monroe’s irresistible fiery pineapple chicken.

Nutrition: per serving

Calories: 656kcals
Fat: 23.5g (10.5g saturated)
Protein: 36.4g
Carbohydrates: 70.9g (6g sugars)
Fibre: 7.5g
Salt: 1.8g

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Ingredients

350g large pasta shells (see Easy swaps)
1 tbsp olive oil or 20g butter
4 spring onions, finely chopped
150ml single cream (see Easy swaps)
4 tbsp half-fat crème fraîche
2 sustainable hot-smoked salmon fillets, flaked
150g frozen peas, defrosted
100g asparagus, chopped into 5cm lengths
Finely grated zest 1 lemon, plus wedges to serve (optional)
2 tbsp dill, finely chopped, plus extra to serve
2 tbsp capers (optional)
50g finely grated parmesan

You’ll also need

22cm flameproof shallow casserole

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Method

Heat the oven to 180°C fan/gas 6. Cook the pasta in a pan of salted water for 2 minutes less than the pack instructions, then drain, reserving a cup of the cooking water.
When the pasta is almost done, heat the oil or butter in the casserole over a medium heat and cook the spring onions for 1-2 minutes. Add the drained pasta, cream, crème fraîche and about half the reserved cooking water, then cook, stirring constantly, for 1-2 minutes until the sauce thickens. Add the remaining ingredients and enough of the cooking water to make a light sauce, stirring to coat the pasta. Season well.
Bake for 15-20 minutes until bubbling and golden. Scatter with the extra dill and serve with lemon wedges and a salad.

Recipe from June 2021 Issue

Nutrition

Nutrition: per serving

Calories: 656kcals
Fat: 23.5g (10.5g saturated)
Protein: 36.4g
Carbohydrates: 70.9g (6g sugars)
Fibre: 7.5g
Salt: 1.8g

delicious. tips

Watch how to make our creamy salmon pasta here:

Easy swaps: For a lighter meal, swap the cream for chicken or vegetable stock. We’ve used conchiglioni (large shells) but you could swap these for an equal quantity of any other short pasta shape you have handy.

Next time: Try using smoked mackerel or hot-smoked trout instead of hot-smoked salmon, or for a super thrifty option try tinned salmon.