Salmon and lemon pasta bake

Cooking Fish Salmon and lemon pasta bake

This bake is so delicious, you wont look back!

Lables: Low carb Low sugar Egg free Peanut free Shellfish free Tree nut free
  1. Preheat oven to 180°C/160°C fan-forced. Lightly grease an 8 cup-capacity baking dish.
  2. Cook pasta in a large saucepan of boiling, salted water following packet directions until tender. Drain. Return to pan.
  3. Meanwhile, heat oil in a frying pan over medium heat. Add onion and garlic. Cook, stirring, for 1 minute or until fragrant. Add lemon rind, cream and salmon. Toss to combine. Reduce heat to low. Cook, stirring, for 3 minutes or until heated through. Add dill.
  4. Add mixture to pasta. Toss to combine. Transfer to prepared dish. Top with breadcrumbs and cheese. Bake for 25 minutes or until golden. Top with dill. Serve with bread.

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300g dried shell pasta
2 tsp olive oil
4 green onions, thinly sliced
2 garlic cloves, crushed
2 tsp finely grated lemon rind
2 cups pure cream
415g can red salmon, drained, skin and bones removed, flaked
1 tbsp chopped fresh dill
1 cup fresh breadcrumbs
3/4 cup grated tasty cheese
Dill sprigs and crusty bread, to serve

Adv

Autors
Preparation time
5
Cooking time
30
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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