Salmon Pasta Bake
Indulge in the ultimate comfort food with this creamy Salmon Pasta Bake, a hearty dish that combines tender penne, flaky baked salmon, and a rich, velvety cheese sauce. Topped with golden panko breadcrumbs for the perfect crunch, this crowd-pleasing recipe is bursting with flavor from fresh parsley, zesty lemon, and a blend of cheddar and Parmesan cheeses. Ready in under an hour, it’s an easy weeknight dinner that feels indulgent yet wholesome, with every bite offering a satisfying balance of textures and tastes. Serve this baked pasta masterpiece straight from the oven, and don’t forget an extra sprinkle of parsley for that final touch of freshness. Perfect for seafood lovers, this recipe is as comforting as it is elegant!
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Recipe Information
Ingredients
- 300 g penne pasta
- 400 g skinless salmon fillets
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2.5 cups milk
- 1.5 cups grated cheddar cheese
- 0.5 cups grated Parmesan cheese
- 1 tsp lemon zest
- 2 tbsp fresh parsley, chopped
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 cup panko breadcrumbs
- 2 tbsp olive oil
Instructions
Preheat the oven to 375°F (190°C).
Cook the penne pasta in a large pot of salted boiling water until al dente. Drain and set aside.
Place the salmon fillets in a baking dish, season lightly with salt and pepper, and cover with foil. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily. Set aside to cool, then break into bite-sized chunks.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
Gradually add the milk to the roux, whisking continuously to create a smooth sauce. Cook for another 5-7 minutes, or until the sauce thickens.
Stir in the grated cheddar cheese, grated Parmesan, lemon zest, chopped parsley, salt, and black pepper. Continue stirring until the cheese is melted and the sauce is smooth.
In a large mixing bowl, combine the cooked penne pasta, salmon chunks, and cheese sauce. Gently mix until everything is evenly coated.
Pour the mixture into a greased 9x13-inch baking dish, spreading it out evenly.
In a small bowl, mix the panko breadcrumbs with olive oil. Sprinkle the breadcrumb mixture evenly over the pasta.
Bake the pasta in the preheated oven for 15-20 minutes, or until the top is golden brown and the sauce is bubbling around the edges.
Remove from the oven and let cool for 5 minutes before serving. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
3880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.0 g | 258% | |
| Saturated Fat | 87.6 g | 438% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 626 mg | 209% | |
| Sodium | 3978 mg | 173% | |
| Total Carbohydrate | 312.7 g | 114% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 33.8 g | ||
| Protein | 213.9 g | 428% | |
| Vitamin D | 60.4 mcg | 302% | |
| Calcium | 2491 mg | 192% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 3294 mg | 70% | |
*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.
