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Pesto salmon pasta bake recipe

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For an easy family dinner idea that's sure to satisfy, look no further than this colourful pesto salmon pasta bake recipe with flaky fish, tomatoes and mozzarella. It's packed with Italian flavours and is ready in just 35 minutes, ideal for busy weeknights. See method

Serves 4
5 mins to prepare and 30 mins to cook
669 calories / serving

Ingredients

350g penne
2 x 212g tins pink salmon, drained
1 lemon, zested and juiced
190g jar green pesto
250g pack cherry tomatoes, halved
100g bunch spring onions, finely sliced
125g pack reduced-fat mozzarella

If you haven't got penne, try using fusilli or another short pasta

Each serving contains

Energy
2815kj
669kcal 33%
Fat
25g 35%
Saturates
6g 28%
Sugars
7g 7%
Salt
2g 33%

of the reference intake
Carbohydrate 72.2g Protein 43.2g Fibre 2.6g

Method

Preheat the oven to gas 7, 220°C, fan 200°C. Bring a large pan of salted water to the boil and cook the pasta for 5 mins. Drain, reserving 100ml cooking water.

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Meanwhile, in a 2ltr ovenproof dish, mix the salmon, lemon zest and juice, pesto (reserving 2 tbsp), tomatoes and half the spring onions; season.
Mix the pasta and reserved cooking water into the dish. Mix the reserved pesto with 1 tbsp water and drizzle over the pasta. Tear over the mozzarella, top with the remaining spring onions and bake for 25 mins until golden.