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.
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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.
Nutrition
- 656kcals Calories
- 23.5g (10.5g saturated) Fat
- 36.4g Protein
- 70.9g (6g sugars) Carbs
- 7.5g Fibre
- 1.8g Salt
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