Name: Salmon and spinach pasta bake
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Yield: 4
Ingredients: 185 gram tagliatelle or fettucine; 1 tablespoon olive oil; 1 onion, finely chopped; 2 garlic cloves, crushed; 1 bunch english spinach, trimmed, coarsely chopped; 415 gram can pink or red salmon, drained, flaked; 3/4 cup thickened cream; 1 lemon, zested and juiced; 1/2 teaspoon chilli flakes; 1 1/2 cup grated tasty cheese; 1/4 cup grated parmesan; green salad leaves, to serve

Salmon and spinach pasta bake

Your new family fave!

Serves 4

Prep

10M

Cook

55M

Total

1H 5M

Skip to Recipe

This creamy, cheesy salmon and spinach fettucine bake is as simple as it is tasty and guaranteed to be your new family favourite.

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Ingredients

185 gram tagliatelle or fettucine

1 tablespoon olive oil

1 onion, finely chopped

2 garlic cloves, crushed

1 bunch english spinach, trimmed, coarsely chopped

415 gram can pink or red salmon, drained, flaked

3/4 cup thickened cream

1 lemon, zested and juiced

1/2 teaspoon chilli flakes

1 1/2 cup grated tasty cheese

1/4 cup grated parmesan

green salad leaves, to serve

Method

1.Preheat oven to 200°C. Lightly grease a 2-litre ovenproof dish.

2.Cook pasta in a large pan of boiling salted water for 10-12 minutes until just tender. Drain.

3.Heat oil in a large frying pan on high. Sauté onion and garlic for 2-3 minutes until tender. Add spinach. Cook, stirring, for 2-3 minutes until wilted.

4.In a bowl, combine spinach mixture, pasta, salmon, cream, zest, juice and chilli flakes. Combine cheeses in a bowl and add half to salmon mixture.

5.Spoon salmon mixture into prepared dish. Sprinkle evenly with remaining cheese.

6.Bake for 30-35 minutes until golden and bubbly. Serve with green salad leaves.

Any leftover cooked pasta can be used instead of tagliatelli or fettucine.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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