Salmon Tetrazzini
Delight your taste buds with this creamy, comforting Salmon Tetrazzini—a sophisticated twist on the classic pasta bake. Featuring tender flaked salmon, al dente spaghetti, and a rich Parmesan cream sauce infused with garlic and savory sautéed mushrooms, this recipe is the perfect harmony of flavors. A golden panko breadcrumb topping adds satisfying crunch, while vibrant peas bring a pop of color and sweetness to every bite. Ready in under an hour, this oven-baked dish is ideal for family dinners or casual entertaining. Garnished with fresh parsley, it’s as visually stunning as it is delicious. Perfect for searches like "salmon casserole recipe," "easy pasta bake with salmon," or "creamy tetrazzini with seafood," this meal checks all the boxes for comfort food lovers.
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Recipe Information
Ingredients
- 12 oz Spaghetti
- 1 lb Salmon fillet
- 1.5 tsp Salt
- 0.5 tsp Ground black pepper
- 2 tbsp Olive oil
- 4 tbsp Unsalted butter
- 8 oz Cremini mushrooms, sliced
- 3 cloves Garlic, minced
- 3 tbsp All-purpose flour
- 2 cups Chicken broth
- 1 cup Heavy cream
- 1.5 cups Grated Parmesan cheese
- 1 cup Frozen peas, thawed
- 2 tbsp Fresh parsley, chopped (optional)
- 1 cup Panko breadcrumbs
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Cook the spaghetti in a large pot of salted boiling water until al dente, about 7-8 minutes. Drain and set aside.
Season the salmon on both sides with 1 teaspoon of salt and 1/4 teaspoon of black pepper. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Sear the salmon for 3-4 minutes per side, or until cooked through. Remove from the skillet and let cool slightly, then flake into small pieces.
In the same skillet, add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter. Sauté the mushrooms for 5-7 minutes until golden brown. Add the minced garlic and cook for 1 minute until fragrant.
Sprinkle the flour over the mushrooms and stir well to coat. Gradually whisk in the chicken broth, ensuring there are no lumps. Simmer the mixture for 2-3 minutes until it thickens slightly.
Lower the heat and stir in the heavy cream and 1 cup of Parmesan cheese. Season the sauce with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Stir until smooth and creamy.
Add the cooked spaghetti, flaked salmon, and peas to the skillet, tossing gently to combine and evenly coat in the sauce.
Transfer the mixture to the prepared baking dish. Melt the remaining 2 tablespoons of butter and toss with the panko breadcrumbs. Sprinkle the breadcrumb mixture evenly over the top.
Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and the casserole is bubbling. Let cool slightly, then garnish with parsley if desired before serving.
Nutrition Facts
Calories |
4258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 282.1 g | 362% | |
| Saturated Fat | 124.7 g | 624% | |
| Polyunsaturated Fat | 26.3 g | ||
| Cholesterol | 797 mg | 266% | |
| Sodium | 8477 mg | 369% | |
| Total Carbohydrate | 203.4 g | 74% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 23.9 g | ||
| Protein | 218.0 g | 436% | |
| Vitamin D | 62.7 mcg | 314% | |
| Calcium | 1555 mg | 120% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 3909 mg | 83% | |
*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.
