Spinach & wild alaskan salmon pasta bake
30 Min Serves 2
Baked salmon recipes come in all sorts of different varieties and this is one of the tastiest baked salmon recipes we’ve ever come across. Featuring a great combination of pasta, mozzarella, spinach and of course a can of John West Pink Salmon, it makes for a meal that’s wholesome, filling and satisfying, whilst also being pretty easy to cook up at the same time. If you already like pasta bake, you’re sure to love this baked salmon recipe even more.
- 1 can Red or Pink John West Wild Alaskan Salmon (213g)
- 250g pasta shapes
- 100g fresh spinach
- 1 350g jar of tomato and sweet pepper pasta sauce
- Salt and freshly ground black pepper
- 2 125g balls mozzarella cheese, sliced
- 50g fresh breadcrumbs
To prepare our Salmon Pasta Bake Recipe preheat the oven to 200°C / Fan Oven 180°C / Gas Mark 6. Drain the canned John West Salmon, discarding the liquid. Remove any skin and bones, if wished, then break the salmon into chunks.
Cook the pasta in plenty of lightly salted boiling water for about 10 to 12 minutes, or according to pack instructions, until tender. Add the spinach for the final minute of cooking time, allowing the leaves to wilt. Drain well, then transfer to four individual baking dishes.
Share the pasta sauce and salmon chunks between the dishes, stirring gently to mix. Season with a little salt and pepper.Arrange the mozzarella slices over the pasta, then sprinkle with breadcrumbs. Transfer to the oven and bake for 10 to 15 minutes, until browned and bubbling.
For more information on all our Salmon Recipes please click here.
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