Salmon and spinach pasta bake

Your new family fave!

  • 10 mins preparation
  • 55 mins cooking
  • Serves 4
  • Print
This creamy, cheesy salmon and spinach fettucine bake is as simple as it is tasty and guaranteed to be your new family favourite.
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Salmon and spinach pasta bake
  • 185 gram tagliatelle or fettucine
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 bunch english spinach, trimmed, coarsely chopped
  • 415 gram can pink or red salmon, drained, flaked
  • 3/4 cup thickened cream
  • 1 lemon, zested and juiced
  • 1/2 teaspoon chilli flakes
  • 1 1/2 cup grated tasty cheese
  • 1/4 cup grated parmesan
  • green salad leaves, to serve


Salmon and spinach pasta bake
  • 1
    Preheat oven to 200°C. Lightly grease a 2-litre ovenproof dish.
  • 2
    Cook pasta in a large pan of boiling salted water for 10-12 minutes until just tender. Drain.
  • 3
    Heat oil in a large frying pan on high. Sauté onion and garlic for 2-3 minutes until tender. Add spinach. Cook, stirring, for 2-3 minutes until wilted.
  • 4
    In a bowl, combine spinach mixture, pasta, salmon, cream, zest, juice and chilli flakes. Combine cheeses in a bowl and add half to salmon mixture.
  • 5
    Spoon salmon mixture into prepared dish. Sprinkle evenly with remaining cheese.
  • 6
    Bake for 30-35 minutes until golden and bubbly. Serve with green salad leaves.


Any leftover cooked pasta can be used instead of tagliatelli or fettucine.

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