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Salmon Pasta Bake

Salmon Pasta Bake Recipe

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 525
Ingredients Method Notes

Ingredients
  

  • 12 oz dried pasta (penne or fusilli)
  • 2 (6 oz) cans skinless, boneless salmon, drained
  • 3 tbsp unsalted butter, divided
  • 3 large garlic cloves, minced
  • 3 tbsp all-purpose flour
  • 2 cups whole milk
  • 4 oz cream cheese, softened
  • Zest of 1 large lemon
  • 2 tbsp chopped fresh dill
  • 1 tbsp capers, drained and roughly chopped
  • ½ cup panko breadcrumbs
  • ½ cup finely grated Parmesan cheese
  • Salt and freshly ground black pepper

Method
 

  1. Preheat oven to 375°F (190°C). Cook pasta in salted boiling water until just al dente. Drain, return to pot, and toss with a little olive oil.
  2. Melt 2 tbsp butter in a saucepan over medium heat. Cook garlic 1 minute, then whisk in flour for 1 minute. Slowly whisk in milk and simmer 2 to 3 minutes until thickened. Off heat, stir in cream cheese, lemon zest, dill, capers, and half the Parmesan. Season with salt and pepper.
  3. Drain canned salmon and flake into large chunks. Fold the salmon and the sauce into the pasta until well combined.
  4. Butter a 2-quart baking dish, spoon in the mixture, and smooth the top. Toss panko with remaining Parmesan and 1 tbsp melted butter, then scatter over the top.
  5. Bake for 20 to 25 minutes until the sauce is bubbling at the edges and the topping is deep golden. Let rest 5 minutes, then serve hot.

Notes

Letting the bake rest for 5 minutes after it comes out of the oven helps the sauce set slightly so it doesn’t run when you scoop it. If you prefer a saucier bake, you can add a splash of extra milk to the sauce in Step 2.