Creamy Tuscan-Style Salmon Pasta Bake

Winter Warmer

Very High Fibre

New

with Spinach, Roasted Tomatoes and Parmesan

10 min

Difficulty: 2/3

Italian

Ingredients: Salmon fillets • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Penne pasta (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • Leek • Spinach • Baby tomato • Parmesan cheese (milk) (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) • Sundried tomato pesto (milk) (sundried tomato, water, soy oil, canola and extra virgin olive oil, tomatoes, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), basil leaves, salt, sugar, herbs, spices, vinegar, citric acid, xanthan gum, potassium sorbate) • Panko breadcrumbs (wheat) (wheat flour, sugar, yeast, salt) • Garlic spread (soy) (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) • Vegetable stock powder (soy, sulphites) (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor).

Allergens

Soy

Mustard

Wheat

Milk

Sulphites

Salmon

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Gluten

Tags

Very High Fibre

Classic-euro-dishes

New

Pasta-noodles

Winter-warmers

Speciality

Ingredients

Salmon Fillets, skin-on

250 g

Penne

170 g

Leek

1 unit(s)

Baby Spinach

113 g

Baby Tomatoes

113 g

Cream

237 mL

Garlic Spread

2 tbsp

Parmesan Cheese, shredded

1 cup

Sun-Dried Tomato Pesto

0.25 cup

Cream Sauce Spice Blend

10 g

Vegetable Stock Powder

7.5 g

Panko Breadcrumbs

0.33 cup

Sugar

0.125 tsp

Pepper

0.25 tsp

Oil

0.5 tbsp

Salt

0.125 tsp

Butter

2 tbsp

Preparation

Before starting, preheat the oven to 475˚F. Bring a large pot of salted water to a boil over high (use same for 4 servings).
Wash and dry all produce.
Meanwhile, pat salmon dry with paper towels, then season with salt and pepper.
Transfer salmon to one half of a parchment-lined baking sheet. Spread 1/2 tsp garlic spread over each piece of salmon.
Halve tomatoes.
Arrange tomatoes on the other half of the baking sheet. Add 1/2 tbsp (1 tbsp) oil, 1/8 tsp (1/4 tsp) sugar, salt and pepper. Toss to coat.

Roast in the middle of the oven for 8-10 min. until tomatoes are tender and salmon is cooked through.**
To the boiling water, add penne. Cook for 12-14 min, until tender but still firm to the bite. Reserve 2/3 cup (1 cup) pasta water, then strain penne and return to pot, off heat.
Meanwhile, halve leek lengthwise, then slice into 1/4-inch-thick halfmoons. Using a strainer, rinse leeks to wash away any hidden dirt.
Heat a large non-stick pan over medium-high.
When the pan is hot, add remaining garlic spread. Swirl the pan 30 sec, until melted.
Add panko. Cook for 2-3 min, stirring often, until golden.
Transfer panko to a small bowl.

Reheat the same pan over medium.
When the pan is hot, add 2 tbsp (4 tbsp) butter. Swirl the pan for 30 sec, until melted.
Add leeks and 1/4 cup (1/3 cup) water. Season with salt and pepper.
Cook for 3-5 min, stirring occasionally, until leeks soften and liquid is absorbed.

While leeks cook, use 2 forks to gently remove and discard salmon skin. Flake salmon into bite-sized pieces.
Sprinkle Cream Sauce Spice Blend over leeks. Stir to coat.
Add cream, pesto, stock powder and reserved pasta water. Cook for 1-2 min, stirring often until sauce comes to a simmer.
Add spinach, stir for 30 sec, until wilted.

Remove pan from heat. To the pot with penne, add sauce mixture and half the Parmesan. Season with pepper. Stir to combine.
Spread half the pasta mixture into an 8x8-inch baking dish (use 9x13-inch dish for 4 servings). Top with an even layer of salmon. Spread remaining pasta mixture over top.
Sprinkle panko and remaining Parmesan over top. Top with tomatoes.
Bake in the bottom of the oven for 5-8 min until sauce is bubbly and topping is golden.