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Healthy salmon mornay tray bake
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Salmon and vegetable pasta with light mornay sauce - a simple and healthy weeknight meal for any season.
Ingredients:
  • 250g (2¾ cups) dried wholemeal fusilli (spiral) pasta
  • 18.20 gm extra virgin olive oil
  • 1 bunch broccolini, cut into small florets
  • 2 zucchini, thinly sliced
  • 150g green beans, trimmed, halved crossways
  • 80.00 ml plain flour
  • 3 tsp Keens Mustard Powder
  • 515.00 gm low-fat milk
  • 20.00 gm olive oil spread
  • 40.00 ml nutritional yeast flakes (optional)
  • 40g (½ cup) finely grated parmesan
  • 4 (about 200g each) skinless salmon fillets
Instructions:
  • Preheat oven to 200C/180C fan forced. Boil pasta in salted water per package instructions until al dente. Drain.
  • In a large frying pan over medium-high heat, heat oil. Add broccolini, zucchini, and beans. Stir and cook for 4-5 minutes, then add 125ml (½ cup) water halfway through to steam.
  • In a medium saucepan, combine flour, mustard powder, and 125ml (½ cup) of milk. Stir until a smooth paste forms. Gradually whisk in the remaining milk. Place the saucepan over medium-high heat and cook, whisking, for 2-3 minutes until the sauce thickens. Whisk in the olive oil spread, nutritional yeast flakes (if using), and half of the parmesan. Season with salt and pepper. Transfer the sauce to a large bowl and mix in the pasta and two-thirds of the vegetable mixture.
  • Grease a 4L (16 cup) ovenproof dish with a touch of olive oil. Place salmon fillets in the dish, top with mornay and vegetables. Sprinkle with parmesan. Bake for 25-30 minutes until golden and bubbling. Let it cool for 5 minutes before serving.

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