Salmon Pasta Bake

There’s something truly comforting about a dish like Salmon Pasta Bake. I still remember the first time I made it for my family. It was a chilly evening, and I wanted to create something warm and fulfilling that would bring everyone to the table. The aroma filled the kitchen as I sautéed the fresh leek and garlic, and the anticipation grew. As I added the salmon and watched it transform into a beautiful, creamy bake, my heart swelled with joy. It was more than just a meal; it was a cozy gathering around the dinner table, sharing stories and laughter. This dish has since become a family favorite, and I’m always excited to share it with friends and loved ones. Whether it’s a special occasion or just a regular weeknight, Salmon Pasta Bake brings warmth and happiness with every bite.

Ingredient List for Salmon Pasta Bake

Every ingredient in this Salmon Pasta Bake serves a purpose, blending together to create a symphony of flavors and textures. The sweet notes of the leek, the rich salmon, and the creamy evaporated milk work in harmony to deliver a delightful dish. Here’s what you’ll need:

• 1 tablespoon olive oil: A staple for sautéing, adding a rich flavor.
• 120 grams leek: Offers a mild, sweet onion flavor that enhances the dish.
• 2 cloves garlic: For that aromatic punch that elevates the flavor.
• 500 grams pasta: Rigatoni, Penne, or similar; choose your favorite shape to hold the sauce.
• 1000 milliliters vegetable stock: The base of the sauce, adding depth of flavor.
• 340 milliliters evaporated milk: Creates a creamy texture without being too heavy.
• ½ teaspoon salt: Just the right amount to bring out the flavors.
• 400 grams salmon: Fresh and flaky, it’s the star of the show.
• 150 grams sour cream: Adds a delightful tanginess and creaminess.
• 150 grams grated cheese: Two cups of cheese provide a rich, melty topping.
• 250 grams peas: Sweet little bursts of flavor that brighten the dish.
• 50 grams baby spinach leaves: For a touch of color and extra nutrients.

How to Prepare Salmon Pasta Bake

Making a Salmon Pasta Bake is straightforward and incredibly rewarding. Follow these steps to create a dish that’s sure to impress. Let’s dive into the preparation!

1. Preheat your oven to 180 degrees Celsius. This temperature is ideal for baking the pasta, ensuring it cooks evenly. An important tip: make sure the oven is hot before placing your dish inside. A preheated oven sets the stage for that glorious, golden top.

2. Prepare the salmon by pinning the bone, skin, and cubing it into bite-sized pieces. This step not only makes the salmon easier to eat but also allows it to absorb the flavors of the sauce beautifully. Set it aside for later.

3. Next, slice the leek. If you’re washing it, a quick rinse in a colander will do. Sometimes, dirt can hide between the layers, so it’s worth the effort. Then, crush the garlic, releasing its aromatic oils.

4. In a large skillet that has a lid and is also oven-proof, heat the olive oil over medium heat. The oil should shimmer but not smoke. If you don’t have an oven-proof skillet, don’t worry! You can sauté in a regular pan and then transfer to a casserole dish later.

5. Sauté the leek and garlic in the hot oil until they become softened and fragrant. This usually takes about five minutes. You’re looking for the leek to turn translucent and the garlic to be aromatic but not browned.

6. Add the dry pasta to the skillet, stirring well to combine with the leek and garlic. Then, pour in the vegetable stock and evaporated milk. Make sure the pasta is well-covered with liquid; this is crucial for cooking the pasta thoroughly.

7. Top the mixture with the cubed salmon. Ensure that the pieces are evenly distributed throughout the pasta. Cover the skillet with the lid or transfer it to a lidded casserole dish. This will trap the moisture needed for cooking.

8. Bake in your preheated oven for twenty minutes. At this point, the pasta will absorb the flavors and cook al dente. You’ll know it’s ready when the kitchen fills with the delightful aroma of baking.

9. After twenty minutes, remove the lid and combine the grated cheese and sour cream. Stir this through the hot-cooked pasta and salmon, ensuring everything is coated in that creamy goodness.

10. Finally, stir in the peas and baby spinach leaves. Give it all a good mix, then return to the oven for another five minutes. This final bake will melt the cheese and slightly wilt the spinach, creating a lovely finish.

11. Once done, remove from the oven and let it sit for a few minutes before serving. This dish is incredibly comforting and packed with flavor. Enjoy!

Substitutions and Tips

If you’re looking to customize your Salmon Pasta Bake or enhance its flavors, here are some tips and substitutions to consider:

• Storage: Store leftovers in an airtight container in the refrigerator for up to three days.
• Freezing: You can freeze this bake before baking it; just cover tightly and store for up to three months.
• Pairing: Serve with a crisp salad to balance the richness of the dish.
• Vegetable Swaps: You can use other vegetables like zucchini or bell peppers if desired.
• Cheese Variations: Don’t hesitate to mix in some feta or mozzarella for a different flavor profile.

Great Combinations for Salmon Pasta Bake

When serving Salmon Pasta Bake, consider pairing it with these suggestions to elevate your meal:

• Fresh Green Salad: A light, crisp salad complements the richness of the bake.
• Garlic Bread: Serve warm, buttery garlic bread on the side for a delicious combo.
• Steamed Vegetables: Lightly steamed broccoli or asparagus add color and nutrition.
• Wine Pairing: A glass of chilled white wine can make for an elegant touch.
• Occasions: Perfect for dinner parties, family gatherings, or even casual weeknight meals.
• Seasonal Touch: In summer, add fresh herbs like basil or parsley for a refreshing flavor.

FAQ

Conclusion

This Salmon Pasta Bake is a wonderful dish that brings together comforting flavors and satisfying textures, making it a standout choice for any meal. The combination of creamy sauce, flaky salmon, and tender pasta creates an unforgettable experience that your family and friends will love. I encourage you to make this delightful dish tonight and share the warmth and joy it brings around your dinner table.

Salmon Pasta Bake

The ultimate comfort food, Salmon Pasta Bake combines creamy goodness with hearty salmon and pasta, making it an easy weeknight dinner that's packed with flavor. Perfectly satisfying and delicious, give it a try tonight!

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Course Dinner

Cuisine American

Servings 8 servings

Calories 450 kcal

Equipment

• Lidded casserole dish
• Fry skillet

Ingredients

  

• 1 tablespoon olive oil
• 120 grams leek sliced
• 2 cloves garlic minced
• 500 grams pasta Rigatoni, Penne or similar
• 1000 milliliters vegetable stock
• 340 milliliters 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.
• Serving Suggestion: 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 Rigatoni or 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.

Keyword comfort food recipes, Easy Salmon Recipes, Pasta Bake Recipe, Salmon Pasta Bake