Salmon and silverbeet mac n cheese with lemon thyme crumb

Cooking Fish Salmon and silverbeet mac n cheese with lemon thyme crumb

Get the kids excited about fish with this tasty salmon and silverbeet mac and cheese.

Lables: Shellfish free
  1. Preheat oven to 180C. Cook the silverbeet in a large saucepan of boiling water for 5 mins or until wilted. Drain. Set aside to cool.
  2. Meanwhile, cook the pasta in a large saucepan of boiling water for 10 mins or until al dente. Drain. Place in a large bowl. Add the salmon, spring onion, pasta sauce and cream. Gently stir to combine.
  3. Spoon one-third of the pasta mixture into a 10-cup (2.5L) ovenproof dish. Arrange half the silverbeet in an even layer over the pasta. Repeat with half the remaining pasta mixture and the remaining silverbeet. Spoon over remaining pasta mixture and smooth the surface.
  4. Combine the breadcrumbs, lemon zest, oil, thyme and parmesan in a bowl. Sprinkle evenly over pasta mixture. Bake for 35-40 mins or until golden. Serve with green salad.
  5.  

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1 bunch silverbeet, stems removed, leaves washed
500g Barilla Penne Rigate Pasta No. 73
410g can Tassal Roasted Salmon in Springwater, drained, flaked
4 spring onions, thinly sliced
490g jar Dolmio Three Cheese Pasta Bake Sauce
1/2 cup light cream
1 1/2 cups sourdough breadcrumbs
1 tbsp lemon zest
1 tbsp olive oil
1 tbsp thyme leaves
30g parmesan, finely grated
Green salad, to serve

Adv

Autors
Preparation time
15
Cooking time
50
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Fish
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