top of page

Creamy Salmon Pasta Bake

Perfect for summer evenings - make 2 salmon fillets feed 4 people in this easy, budget friendly and delicious midweek pasta recipe




10 mins


25-30 mins


  • 1 tbsp Carla’s Persillade Blend

  • 350g large pasta shells (conchiglioni is a good choice)

  • 20g butter

  • 4 spring onions, finely chopped

  • 150ml single cream

  • 4 tbsp half-fat crème fraiche

  • 2 hot-smoked salmon fillets, flaked

  • 150g frozen peas, defrosted

  • 100g tenderstem broccoli, chopped into 5cm lengths

  • Finely grated zest of 1 lemon, plus wedges to serve

  • 50g finely grated parmesan


  1. Heat the oven to 180 degrees fan, gas 6. Cook the pasta in a pan of salted water for 2 minutes less than the pack instructions, then drain, reserving a cup of the cooking water.

  2. When the pasta is almost done, heat the butter in an ovenproof casserole dish over a medium heat on the hob and cook the spring onions for 1-2 minutes.

  3. Add the drained pasta, single cream, crème fraiche and about half the reserved cooking water, then cook, stirring constantly, for 1-2 minutes until the sauce starts to thicken nicely.

  4. Add the remaining ingredients, along with enough of the cooking water to make a light sauce, and stir well to coat the pasta. Season well.

  5. Then bake in the oven for 15-20 minutes until golden and bubbling. Scatter with a little more Persillade for garnish and serve with lemon wedges and a salad.

Carla's product used in this recipe:

French Persillade Blend

bottom of page