Creamy Salmon Pasta Bake (Healthy)

This creamy salmon pasta bake is a quick and easy family dinner idea that comes together in under 30 minutes. Deliciously creamy and low in fat it comes with a light and crispy blanket of panko breadcrumbs. I will show you how to make this recipe using salmon leftovers as well as how to easily prepare the salmon from raw.

This easy salmon pasta bake contains a handful of simple pantry staples and makes a healthy and satisfying meal. In addition to the salmon and pasta you will need only one vegetable and a few ingredients to make a healthy creamy white sauce. A handful of breadcrumbs for creating a light and crispy topping completes this easy dish.

Salmon pasta bake ingredients and substitutions

• Salmon: use either salmon leftovers or prepare salmon from raw (see details below).
• Pasta: I used fusilli but penne will work well too.
• Leek.
• Milk: semi-skimmed/low fat.
• Butter.
• Flour.
• Fromage frais/fromage blanc: use thick yogurt, 1 tablespoon of cream cheese or sour cream instead if desired.
• Vegetable stock.
• Mustard: any.
• Panko breadcrumbs.
• Pepper to taste: I like to use white pepper with fish but black pepper is fine to use too.

How to prepare the salmon

You can use either salmon leftovers or prepare salmon from raw.  You can cook the salmon from raw using 2 easy methods: oven or stove top. 

1. To cook the salmon in the oven season and drizzle it with a little melted butter and bake in a preheated oven for 15 minutes at 375 F/190 C/ gas mark 5.  The salmon does not need to be fully cooked - it will finish cooking in the casserole.  
2. Alternatively shallow fry the salmon in a non-stick pan in 1-2 tablespoons of oil/butter for 2 minutes on each side.  Add into the casserole straight from the pan/oven.

Can I use canned salmon

This depends on your preference. For me fresh works best in this creamy salmon pasta with leek. Canned salmon lacks the soft texture of cooked salmon and in my opinion works better in salads and sandwiches. If, however, you don't have enough fresh salmon you can try adding a little bit of the canned variety making sure you distribute it evenly throughout the casserole.

Step-by-step recipe instructions

1.Bring a medium pot of salted water to boil, add the pasta and cook for about 4 minutes (from the time it reaches boiling point). Pour into a strainer and set aside. If you need to cook the salmon you can do this as the pasta is bubbling away (see Recipe Notes below for instructions). 

2. In the meantime toast the panko. In a non-stick pan melt 1 tablespoon of the butter, add the panko breadcrumbs and toast for a few minutes over a medium heat until golden stirring all the time. Remove from the pan and set aside. Preheat the oven to 425 F/ 220 C/ gas mark 7.

3. To prepare the sauce in a large non-stick pan melt 1 tablespoon of the butter, add the leek and cook gently for about 5 minutes until softened stirring often. Do not let the leek brown. Add the remaining butter (½ tablespoon) and flour and stir until the flour has been thoroughly combined with the other ingredients (no dry bits visible).  Pour in some of the milk and stir until the mixture becomes smooth. 

4. Then gradually add the rest of the milk, stock cube and mustard and cook until the mixture starts bubbling up stirring all the time.  Remove from the heat, stir in the fromage frais and pepper to taste.

5. Assemble the recipe. Spread the pasta over the bottom of your casserole dish and place chunks of salmon on top.

6. Pour the sauce over the whole thing and stir a little to make sure it's is evenly distributed.

7. Scatter the panko over the top and bake in the upper part of the oven for 15 minutes.

8. Remove your salmon leek pasta from the oven and serve immediately.

Serving suggestions

This healthy pasta salmon bake is delicious on its own but also with steamed vegetables, such as broccoli, brussels sprouts or cauliflower as well as garden peas (or petits pois). Alternatively serve with a crunchy salad.

What can I make ahead

To save time you can cook the pasta, salmon as well as the sauce ahead and once cooled, refrigerate, covered, overnight. Microwave these ingredients briefly just to heat through before assembling the recipe. You may have to add a drop of water to the sauce to loosen its consistency.

You can also toast the panko ahead and keep covered until you are ready to make the recipe. 

I do not recommend assembling this creamy salmon pasta ahead as the pasta will have absorbed a lot of the sauce before it's had time to cook in the oven. The result will be soggy pasta and not enough creamy sauce.

How to add more flavour to pasta salmon bake

This dish is quite adaptable and you can try adding different ingredients including:

• 1 tbsp of finely chopped fresh dill and/or 2-3 tbsp parsley,
• Pieces of smoked salmon, finely chopped,
• 1-2 tbsp capers,
• 1-2 dill pickles, finely diced,
• Lemon zest: scattered over the salmon.

Top tips

• It is important to bake your casserole in the upper part of the oven (i.e. broil it) so it crisps up on top.
• You can use cream cheese, light sour cream or creme fraiche in the sauce instead of the fromage frais.
• I do not recommend using fine breadcrumbs in this salmon and pasta bake.  Only panko breadcrumbs (toasted beforehand, as in the recipe) guarantee a light and crispy topping. You can use more breadcrumbs if you like to create a thicker layer.
• You shouldn't need to add any salt into the casserole (the stock cube is salty) but I recommend adding a good amount of white pepper.
• Best served immediately. The pasta will absorb some of the sauce after a while.
• Leftovers can be reheated in the microwave (you may need to add a drop of water to loosen the consistency).
• Not suitable for freezing.

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• Ground Chicken Pasta Casserole
• Chicken Tomato Pasta Bake

Check out also these other delicious, healthy meal ideas!

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How has this healthy salmon pasta bake recipe turned out for you? Let me know in the comments below, thanks!

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