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Salmon Pasta Bake
Cheesy comfort food, this salmon pasta bake recipe inspired by my childhood is a brilliant family friendly recipe. It's easy to make ahead and the leftovers taste great too!
Course
Main Course
Cuisine
British
Prep Time
15
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
40
minutes
minutes
Servings
4
Calories
543
kcal
Author
Corina Blum
Ingredients
200
g
pasta
50
g
butter
2
tablespoon
plain flour
500
ml
milk
½
teaspoon
nutmeg
100
g
strong cheddar
grated
Pinch
salt
Pinch
black pepper
6
tablespoon
wilted spinach
200
g
salmon
cut into cubes
Metric
-
US Customary
Instructions
Preheat the oven to 190C
Cook the pasta for about 5 minutes then drain.
Melt the butter in a small saucepan. Add the flour and keep stirring for at least 2 minutes, being careful that it doesn't burn.
Start adding the milk. Add a little at a time and keep stirring quickly so it makes a smooth sauce. If you add too much at once it will go lumpy.
Take the sauce off the heat. Add the nutmeg, season and stir in the grated cheese. Then stir in the pasta.
Spread the wilted spinach on the bottom of the dish. Cut the fish into cubes. Put on top of the spinach. Top with the pasta and sauce.
Bake in the oven for about 25 minutes. The dish should be piping hot and bubbling when it is ready.
Serve with lots of salad.
Notes
Nutritional information is approximate and a guideline only.
Nutrition
Calories:
543
kcal
|
Carbohydrates:
47
g
|
Protein:
27
g
|
Fat:
26
g
|
Saturated Fat:
14
g
|
Cholesterol:
93
mg
|
Sodium:
340
mg
|
Potassium:
669
mg
|
Fiber:
2
g
|
Sugar:
7
g
|
Vitamin A:
2865
IU
|
Vitamin C:
6.2
mg
|
Calcium:
363
mg
|
Iron:
2
mg