This one-pot salmon leek pasta bake is a healthy, delicious spring time meal idea using salmon leftovers. It comes with the added goodness of asparagus which forms the topping, adding crunch and colour to this simple casserole.
If you’ve got ready cooked salmon preheat the oven to 375 F/ 190 C/ gas mark 5. If you need to cook the salmon first, season it, drizzle with lemon juice and a little oil and bake for 15 minutes (gas mark 5). It will finish cooking in the casserole so can still be a little raw inside. Leave the oven on.
Boil the fusilli in salted water for 5 minutes, strain and place in a medium sized oven dish (it should be about 6 cm deep).
Whilst the pasta is cooking prepare the asparagus. Snap off the tough ends (approx. 2-3 long) and chop the asparagus tips into 4 pieces each. Combine with 1 tablespoon of oil, season and set aside.
To make the sauce in a medium sized frying pan or saucepan heat up 2 tablespoons of the oil, add the chopped leek and cook slowly for about 5 minutes until softened (not browned). Add the flour, stir to combine, then add some of the milk and continue stirring until the sauce starts to thicken. Add the rest of the milk, increase the heat and continue cooking and stirring until the sauce starts to bubble up. Remove from the heat, add the fromage frais, season to taste and stir thoroughly. (Use a whisk for stirring the sauce as it cooks).
Pour the leek sauce over the pasta and stir thoroughly. Scatter the salmon over the top and carefully stir until the salmon is completely coated in the sauce. Top with the asparagus pieces and bake for 15 minutes. Remove from the oven and serve immediately.