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Salmon and leek pasta bake recipe

Salmon and leek pasta bake recipe

107 ratings

Give tinned salmon a new lease of life in this pasta bake, with frozen peas and leeks keeping this dish tasty and affordable. Before baking, remember to scatter with Cheddar cheese to give a golden crust that's packed full of flavour. See method

  • Serves 4
  • 10 mins to prepare and 25 mins to cook
  • 642 calories / serving


  • 350g penne
  • 1 tbsp olive oil​
  • 250g frozen sliced leeks
  • 2 garlic cloves, crushed
  • 100g soft cheese
  • 100ml milk
  • 250g frozen peas
  • 418g tin pink salmon, drained, bones and skin removed, flaked into chunks
  • 10g fresh flat-leaf parsley, finely chopped
  • 100g lighter grated mature cheese
If you haven't got penne, try using fusilli or another short pasta

Each serving contains

  • Energy

  • Fat

    21g 30%
  • Saturates

    10g 49%
  • Sugars

    13g 14%
  • Salt

    1.4g 24%

of the reference intake
Carbohydrate 81.4g Protein 36g Fibre 8.2g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Bring a large pan of boiling salted water to the boil and cook the penne for 2 mins less than the pack instructions; drain well.

  2. Meanwhile, heat the oil in a large frying pan over a medium-high heat. Add the leeks and cook for 8-10 mins until softened. Add the garlic and fry for 1 min. Reduce the heat to low and stir in the soft cheese, followed by the milk. Season well, then fold in the peas, salmon and most of the parsley. Cook for 2 mins until the peas have defrosted.

  3. Transfer to a deep 25 x 35cm baking dish and stir through the penne. Scatter over the cheese and bake for 15 20 mins until golden and bubbling. Scatter with the remaining parsley to serve.

See more Pasta bake recipes

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