Flaked salmon and seasoned tomato sauce baked with fusilli and cheddar cheese topping.

  • Serves: 4 people
  • Prep time: 15 minutes
  • Cooking time: 25 minutes
    • Italian

    Salmon and Broccoli Pasta Bake

    Recipe Information

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    220g Fusilli Pasta

    185g pack Cooked Salmon Fillets

    220g bag Tender Stem Broccoli

    400g tin Chopped Tomatoes

    1 Red Onion

    2 Garlic Cloves

    1 heaped tsp Paprika

    1 Vegetable Stock Cube

    100ml Boiling Water

    150ml Crème Fraîche

    Juice of ½ a Lemon

    50g Mature Cheddar Cheese, grated

    25ml Olive Oil

    Sea Salt and Black Pepper


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    Pre-heat the oven to 180°C/Gas Mark 4.

    Cook the pasta in some salted boiling water for 10 minutes, then drain.

    Meanwhile, peel and chop the onion finely.

    Peel and mince the garlic.

    Sauté the onion and garlic in the oil for a few minutes.

    Add the tomatoes, paprika, crumbled stock cube, boiling water and lemon juice and bring to the boil.

    Chop the broccoli into small pieces, then add to the pan, cover and simmer for 5 minutes.

    Add the crème fraîche and flake in the salmon, discarding the skin.

    Season with some salt and pepper.

    Put the cooked pasta into an ovenproof dish and pour over the sauce, mixing well.

    Sprinkle over the grated cheese and bake in the oven for 15 minutes.

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