Creamy Salmon Pasta Bake

METHOD

Step 1

Preheat oven to 180°C. Chop cauliflower into small florets, then finely slice leek and mince garlic.

Step 2

Bring a pot of water to boil and cook pasta until al dente, adding the cauliflower at the last 4 minutes. Drain and set aside.

Step 3

Season both sides of salmon with salt and pepper. Place an oven-proof pan over medium heat and add olive oil. Once hot, add salmon and cook for 5-6 minutes Remove from the pan and set aside.

Step 4

Place an oven-proof dish over medium heat and add olive oil. Once hot, add the leek and minced garlic, then sauté for 4-5 minutes, or until softened.

Step 5

Next, stir in the flour for 60 seconds, then pour in the stock and milk, followed by the nutmeg and mustard. Continue whisking for 2-3 minutes, or until the sauce thickens slightly. Add the cheddar and whisk again to melt. Season to taste with salt and pepper, then add the frozen peas.

Step 6

Once the sauce has thickened, coarsely flake the salmon and add to the pan along with the cooked pasta, cauliflower and dill. Mix well to coat.

Step 7

In a small bowl, combine the breadcrumbs and parmesan cheese, then sprinkle over the pasta and bake for 15-20 minutes, or until golden.

Ingredients

1/2 x head of cauliflower (or 1 small) 

1 x leek 

1 x garlic clove 

300g short pasta 

1 x pack of Tassal Fresh Tassie Salmon Skin Off 300g

Salt and pepper, to season 

2 tbsp extra virgin olive oil

1 tbsp plain flour 

500ml chicken stock 

500ml milk 

1/4 tsp ground nutmeg 

1 tsp English mustard 

200g cheddar, shredded 

120g frozen peas 

80g breadcrumbs 

40g parmesan cheese, grated 

2 tbsp dill

Recipe Developer – Made by Mandy