© J Sainsbury plc 2020
Easy salmon pasta bake
We love a pasta bake and this salmon version is light and creamy at the same time as satisfying, and so easy to make!
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Ready in 35 minutes
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Cooking time 20 minutes
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Prep time 15 minutes
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Serves 4
Ingredients
- 1 pack of J James salmon pieces - we used 356g
- 400g pasta - we used Spirali
- 2 leeks
- 2 cloves of garlic - minced
- handful of parsley
- handful of mint
- 1 tbsp wholegrain mustard
- 25g butter
- 1 tbsp plain flour
- 250mls milk
- 3 tbsp yogurt
- Salt and pepper
- breadcrumbs - or 2 end pieces of bread blitzed up
Method
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1
Preheat the oven to 180 degrees
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2
Cook the salmon en papillote, with some olive oil, clove garlic, squeeze of lemon and season with salt and pepper to taste, for 15 minutes
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3
Boil the pasta for 15 mins until al dente
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4
Cook the leeks in the butter and garlic, once softened season and add the flour to coat all the leeks
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5
Add the milk a little at a time until you have a thick creamy sauce, now add the yogurt and mustard along with the parsley and mint and stir well – season well with black pepper
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6
Add your cooked pasta to an oven proof dish, then add the salmon layer, flaking across all the pasta removing any bones.
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7
Now add the creamy leeks over the top covering right to the edges
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8
Sprinkle over the breadcrumbs and season lightly again
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9
Put this in the oven until golden brown on top – about 15 minutes should do the trick!
