• 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


  1. 1

    Preheat the oven to 180 degrees

  2. 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

  3. 3

    Boil the pasta for 15 mins until al dente

  4. 4

    Cook the leeks in the butter and garlic, once softened season and add the flour to coat all the leeks

  5. 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 

  6. 6

    Add your cooked pasta to an oven proof dish, then add the salmon layer, flaking across all the pasta removing any bones.

  7. 7

    Now add the creamy leeks over the top covering right to the edges

  8. 8

    Sprinkle over the breadcrumbs and season lightly again

  9. 9

    Put this in the oven until golden brown on top – about 15 minutes should do the trick! 

Nutritional Details

Each serving provides
  • Energy 3257kj 778kcal 39%
  • Fat 21.0g 30%
  • Saturates 4.3g 22%
  • Sugars 9.0g 10%
  • Salt 0.8g 13%

% of the Reference Intakes

Typical values per 100g: Energy 896kj/214kcal

Each serving provides

103.0g carbohydrate 8.3g fibre 39.0g protein

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