Lite Salmon Pasta Casserole
Indulge in the comforting yet health-conscious flavors of our Lite Salmon Pasta Casserole—a wholesome, one-dish meal that's perfect for busy weeknights or casual entertaining. Crafted with whole-grain pasta, tender chunks of seared salmon, and a medley of vibrant vegetables like red bell pepper, zucchini, and baby spinach, this dish packs both nutrition and flavor into every bite. A silky sauce made from low-fat cream cheese and a hint of chicken or vegetable broth ties everything together, while fragrant herbs and a sprinkle of lemon zest brighten the dish. Topped with a golden, crispy layer of Parmesan and panko breadcrumbs, this casserole offers a satisfying balance of creamy, crunchy, and fresh. Ready in under an hour, this lighter version of a hearty classic is sure to please your family and guests alike. Perfect for those seeking healthy salmon recipes, pasta casseroles, or wholesome dinner ideas.
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Recipe Information
Ingredients
- 250 g whole-grain pasta (penne or fusilli)
- 400 g skinless salmon fillet
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 1 medium zucchini, diced
- 100 g baby spinach
- 120 g low-fat cream cheese, softened
- 200 ml low-sodium chicken or vegetable broth
- 50 g grated Parmesan cheese
- 1 tsp dried oregano
- 1 tsp dried basil
- 0.5 tsp salt
- 0.25 tsp black pepper
- 50 g panko breadcrumbs
- 1 tsp lemon zest
Instructions
Preheat your oven to 190°C (375°F). Grease a baking dish lightly with olive oil or non-stick spray.
Cook the whole-grain pasta according to the package instructions until al dente. Drain and set aside.
Season the salmon fillet with a pinch of salt and black pepper. Heat 1 tablespoon of olive oil in a skillet over medium heat and cook the salmon for 3-4 minutes per side, until cooked through. Remove from the skillet, flake the salmon into large chunks, and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1 minute, until fragrant.
Add the diced red bell pepper and zucchini to the skillet. Cook for 3-4 minutes, stirring occasionally, until the vegetables are slightly softened.
Stir in the baby spinach and cook until wilted, about 2 minutes. Remove the skillet from heat.
In a mixing bowl, whisk together the softened low-fat cream cheese and chicken or vegetable broth until smooth. Stir in the oregano, basil, lemon zest, salt, and pepper.
Combine the cooked pasta, flaked salmon, sautéed vegetables, and cream cheese mixture in the greased baking dish. Stir gently to distribute the ingredients evenly.
Top the casserole with grated Parmesan cheese and an even layer of panko breadcrumbs.
Bake in the preheated oven for 20-25 minutes, until the top is golden and the casserole is bubbling.
Remove the casserole from the oven and let it rest for 5 minutes before serving. Enjoy your Lite Salmon Pasta Casserole!
Nutrition Facts
Calories |
2728 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.6 g | 157% | |
| Saturated Fat | 39.6 g | 198% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 362 mg | 121% | |
| Sodium | 3477 mg | 151% | |
| Total Carbohydrate | 253.9 g | 92% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 21.2 g | ||
| Protein | 165.3 g | 331% | |
| Vitamin D | 44.7 mcg | 224% | |
| Calcium | 1054 mg | 81% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 3217 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
