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Pesto salmon pasta bake recipe

Pesto salmon pasta bake recipe

365 ratings

For an easy family dinner idea that's sure to satisfy, look no further than this colourful pesto salmon pasta bake recipe with flaky fish, tomatoes and mozzarella. It's packed with Italian flavours and is ready in just 35 minutes, ideal for busy weeknights. See method

  • Serves 4
  • 5 mins to prepare and 30 mins to cook
  • 669 calories / serving


  • 350g penne
  • 2 x 212g tins pink salmon, drained
  • 1 lemon, zested and juiced
  • 190g jar green pesto
  • 250g pack cherry tomatoes, halved
  • 100g bunch spring onions, finely sliced
  • 125g pack reduced-fat mozzarella
If you haven't got penne, try using fusilli or another short pasta

Each serving contains

  • Energy

  • Fat

    25g 35%
  • Saturates

    6g 28%
  • Sugars

    7g 7%
  • Salt

    2g 33%

of the reference intake
Carbohydrate 72.2g Protein 43.2g Fibre 2.6g


  1. Preheat the oven to gas 7, 220°C, fan 200°C. Bring a large pan of salted water to the boil and cook the pasta for 5 mins. Drain, reserving 100ml cooking water.
  2. Meanwhile, in a 2ltr ovenproof dish, mix the salmon, lemon zest and juice, pesto (reserving 2 tbsp), tomatoes and half the spring onions; season.
  3. Mix the pasta and reserved cooking water into the dish. Mix the reserved pesto with 1 tbsp water and drizzle over the pasta. Tear over the mozzarella, top with the remaining spring onions and bake for 25 mins until golden.

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