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Salmon and leek pasta bake recipe
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Prepare and freeze dish for up to 3 months. Thaw in fridge before baking.
Ingredients:
  • 375g penne
  • 4 Skinless Salmon Portions
  • 2 leeks, pale section only, thinly sliced
  • 60g butter
  • 50g plain flour
  • 11.80 gm Dijon mustard
  • 1l milk
  • 60g cheddar cheese
  • 180g pea
  • 60g pkt Baby Spinach
  • 20.00 ml coarsely chopped dill
  • 35g breadcrumbs
Instructions:
  • Boil the pasta in a large saucepan of water according to package instructions until it is tender but still slightly firm. Drain thoroughly.
  • Preheat a non-stick pan over medium heat. Sear salmon for 2 minutes on each side until golden and almost done. Plate and serve.
  • Cook chopped leek in the pan, stirring occasionally, until softened, about 5 minutes.
  • In a large saucepan over medium heat, melt the butter. Add flour and mustard, cook and stir for 2 mins until bubbly and grainy. Lower the heat and slowly pour in the milk while stirring constantly. Cook for 5 mins until the sauce thickens. Remove from heat and mix in cream and cheddar until smooth. Season to taste.
  • Combine the pasta with the flavorful mix of leek, peas, spinach, and dill. Gently flake the salmon and add it to the pasta. Toss everything together delicately. Transfer the mixture to a 12-cup (3L) ovenproof dish and sprinkle breadcrumbs on top.
  • Preheat the oven to 180°C and bake until golden brown and heated through, about 30 minutes.

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