Salmon Pasta Bake

A great way to mix fish and grains, this delicious bake is as hearty as it is healthy.
servings
Prep Time 15 minutes
Cook Time 30 minutes
Print Recipe
Print Recipe

Ingredients

  • 2 cups whole wheat penne pasta
  • 2 green onions
  • 14 1/2 oz. canned pink salmon in water
  • 1 cup frozen peas
  • 1 cup nonfat or low-fat plain yogurt
  • 2 tsp. dried dill or dried parsley
  • 1/4 tsp. salt
  • 1/4 tsp. ground black pepper
  • 1/2 cup Parmesan cheese, grated

Directions

  1. Preheat oven to 400°F.
  2. Cook pasta according to package directions. Drain in a colander. Run under water until cool to the touch, to keep noodles from sticking together.
  3. Rinse and finely chop green onions.
  4. Drain canned salmon. In a large bowl, mix salmon, pasta, green onions, peas, yogurt, dill or parsley, salt, and black pepper.
  5. Transfer pasta mixture to a 9-inch square baking dish.
  6. Sprinkle Parmesan cheese over pasta mixture. Bake 25–30 minutes, until bubbling and golden-brown on top.

Recipe Notes

  • Try using 1 can (12 oz.) low-sodium tuna in water instead of salmon.
  • Kick up the flavor by adding a pinch of ground cayenne pepper to the pasta mixture. Or sprinkle hot sauce on top when serving.

Source: Cooking Matters


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