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Salmon Pasta Bake

Casserole dish with hot, baked salmon and pasta.

Serving Size

Serves 9, 1/9 of recipe per serving

Ingredients

  • 2 cups whole wheat penne pasta
  • 2 medium green onions
  • 1 (14½-ounce) can pink salmon in water
  • 1 cup frozen peas
  • 1 cup nonfat or low-fat plain yogurt
  • 2 teaspoons dried dill or dried parsley
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ½ cup Parmesan cheese, grated

Materials

  • 9-inch square baking dish
  • Can opener
  • Colander
  • Cutting board
  • Large bowl
  • Large pot
  • Measuring cups
  • Measuring spoons
  • Mixing spoon
  • Sharp knife

Nutritional Information

Instructions

1. Preheat oven to 400°F.
2. Boil the pasta according to package directions. Drain in a colander. Run under water until cool to the touch, to keep noodles from sticking together.
3. Rinse and finely chop green onions.
4. Drain canned salmon. In a large bowl, mix salmon, pasta, green onions, peas, yogurt, dill or parsley, salt, and black pepper.
5. Transfer pasta mixture to a 9-inch square baking dish.
6. Sprinkle Parmesan cheese over pasta mixture. Bake 25-30 minutes, until bubbling and golden.

Chef's Notes

  • Try using 1 (12-ounce) can low-sodium tuna in water instead of the salmon.
  • Kick up the flavor by adding a pinch of ground cayenne pepper to the pasta mixture. Or, top with hot sauce when served.

Salmon Pasta Bake

Casserole dish with hot, baked salmon and pasta.

Serving Size

Serves 9, 1/9 of recipe per serving

Ingredients

  • 2 cups whole wheat penne pasta
  • 2 medium green onions
  • 1 (14½-ounce) can pink salmon in water
  • 1 cup frozen peas
  • 1 cup nonfat or low-fat plain yogurt
  • 2 teaspoons dried dill or dried parsley
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ½ cup Parmesan cheese, grated

Materials

  • 9-inch square baking dish
  • Can opener
  • Colander
  • Cutting board
  • Large bowl
  • Large pot
  • Measuring cups
  • Measuring spoons
  • Mixing spoon
  • Sharp knife

Nutritional Information

Instructions

1. Preheat oven to 400°F.
2. Boil the pasta according to package directions. Drain in a colander. Run under water until cool to the touch, to keep noodles from sticking together.
3. Rinse and finely chop green onions.
4. Drain canned salmon. In a large bowl, mix salmon, pasta, green onions, peas, yogurt, dill or parsley, salt, and black pepper.
5. Transfer pasta mixture to a 9-inch square baking dish.
6. Sprinkle Parmesan cheese over pasta mixture. Bake 25-30 minutes, until bubbling and golden.

Chef's Notes

  • Try using 1 (12-ounce) can low-sodium tuna in water instead of the salmon.
  • Kick up the flavor by adding a pinch of ground cayenne pepper to the pasta mixture. Or, top with hot sauce when served.
1824 Lincoln Street Denver, CO 80203

303-892-8480