Salmon Pasta Bake

    55 minutes

    I had a basic pasta bake recipe that was a regular family dish. I decided to see where I could take it and experimented with other ingredients. This is what I came up with and I got 11 out of 10 from the whole family.


    Queensland, Australia
    204 people made this

    Serves: 6 

    • 220g pasta spirals, penne or fettuccini
    • oil spray, as needed
    • 2 cloves garlic, crushed (or 2 teaspoons minced garlic)
    • 1 onion, finely chopped
    • 1 zucchini, grated
    • 1 cup cream (I use Light & Creamy 97% fat free)
    • 2 handfuls grated light cheese
    • 1/4 cup grated parmesan
    • 1 lemon, zest and juice
    • 100g baby spinach, chopped
    • 2/3 of a (340g) tin corn kernels
    • 1 cup carrot puree (or two grated carrots)
    • 10 - 15 anchovies, finely chopped
    • 1 (415g) tin red salmon
    • salt and pepper, to taste
    • 1 handful grated light cheese, extra

    Preparation:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Preheat oven to 200 degrees C. Lightly grease a large ovenproof dish.
    2. Cook pasta in a large pot of salted water until almost cooked. Drain and rinse. Set aside.
    3. Saute garlic and onion in oil spray in a large frypan until just beginning to brown. Add grated zucchini and saute, stirring till wilted. Set aside.
    4. In a large bowl, combine cream (or Light & Creamy), grated cheese, parmesan, lemon zest and juice, spinach, corn, carrot puree, anchovies, zucchini mix and entire contents of the salmon tin (including liquid). Break up salmon and mix all ingredients well. Mix through pasta and add salt and pepper to taste.
    5. Transfer to prepared dish and level off. Sprinkle top with extra cheese. Cover (either with a lid or with foil) and bake for 30 minutes. Remove lid and switch oven to grill and grill top for 5 minutes to brown cheese.
    6. Serve with a fresh summer salad.


    I keep carrot puree in the freezer to thicken sauces and to add vegie content to dishes. If you don't have carrot puree, you could use 2 grated carrots instead. To make this a vegetarian dish simply leave out the salmon and anchovies and add in mushrooms for protein.

    Use for leftovers

    Any leftovers are great in the school lunchboxes, as this tastes great cold as well.

    Other ideas

    If you like to spice things up a little, simply add in some chilli sauce to the mix.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (5)


    I didn't have any anchovies and so used a preserved lemon, including the flesh, instead of fresh lemon thinking it would give it a salty taste. It was really nice. I look forward to trying it with the anchovies as well. Great recipe!  -  29 Oct 2013


    Delicious! Thank you, and so quick and easy too.  -  24 Mar 2015


    Great family dish, the lemon zest adds a real zing, but it's still good if you don't have any, just some lemon squeeze will do.  -  14 Mar 2012