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Casserole dish with salmon pasta bake and a metal serving spoon.
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Salmon Pasta Bake

Course Main Course
Keyword Canned Salmon, Dill, Green Onion, Green Onions, Ground Black Pepper, Parmesan, Parmesan Cheese, Pasta, Peas, Salmon, Salt, Seafood, Whole Wheat Pasta, Yogurt
Cooking Method Oven, Stovetop
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 6
Calories 200kcal
Author Chef Christine Carroll

Equipment

  • Oven
  • Stovetop
  • 9-inch Square Baking Dish
  • Colander
  • Large Bowl
  • Large Pot

Ingredients

  • 2 cups Pasta Whole wheat, penne
  • 2 Green Onions Medium
  • 15 oz Canned Salmon
  • 1 cup Peas Frozen
  • 1 cup Yogurt Low-fat
  • 2 teaspoons Dill Dried, or dried parsley
  • ¼ teaspoon Salt
  • ¼ teaspoon Ground Black Pepper
  • ½ cup Parmesan Cheese Grated

Instructions

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

Notes

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

Nutrition

Calories: 200kcal | Carbohydrates: 21g | Protein: 15g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 29mg | Sodium: 267mg | Potassium: 350mg | Fiber: 2g | Sugar: 4g | Vitamin A: 347IU | Vitamin C: 11mg | Calcium: 166mg | Iron: 1mg