A salmon pasta bake is a fantastic tasting, quick to prepare and cheap to make family dinner. By using a bottle of cream you can forego the step where you would usually make a cheese sauce which makes this a much faster salmon bake than other recipes. The addition of lemon really lifts the flavour and makes this creamy pasta bake a delight to eat.

I like to include a few vegetables with mine which adds extra flavour and texture, but it also stretches it out for larger families. I also like to serve mine with a garden salad.

Other pasta bakes you might like to try are:

Carbonara pasta bake

Taco pasta bake

White sauce pasta bake

Prep: 5 minutes

Cook: 40 minutes

Serves: 6-8

Ingredients

• 500 g dried pasta
• 1 onion, diced
• 3 cups mixed vegetables, diced (carrots, peas, corns cauliflower, broccoli, zucchini etc)
• 1 clove garlic, crushed or 1/4 tsp garlic powder
• 415 g can pink or red salmon, drained and flaked
• 600 ml thickened cream
• 1/4 – 1/2 cup lemon juice
• 1 cup breadcrumbs
• 3/4 cup grated cheese
• 2 tsp oil
• salt and pepper, to taste

Method

1. Preheat the oven to 180C and grease a large baking dish.
2. Follow the packet instructions and cook the pasta. Drain and set aside.
3. While the pasta is cooking, use a large saucepan to heat the oil to a medium heat. Fry the onions and garlic for 3 minutes until the onions have softened.
4. Add the mixed vegetables to the pan and cook for a further 3 minutes.
5. Add the salmon and cream to the pan. Flavour with the lemon juice, salt and pepper. Simmer for 3 minutes or until heated.
6. Stir the pasta through the sauce before transferring the mixture to the baking dish.
7. Top the mixture with the breadcrumbs and cheese before baking for 25 minutes until the cheese is melted and the pasta bake is golden on top.
8. Serve