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Photo of Salmon and asparagus pasta bake by WW

Salmon and asparagus pasta bake

Total Time
35 min
10 min
25 min
Tarragon and lemon zest adds a subtle flavour to this simple creamy salmon, asparagus and zucchini pasta bake.


Dry pasta

250 g, rigatoni


1 medium, cut into 2cm pieces


2 bunch(es), cut into 3cm pieces

Skim milk

1¼ cup(s), (310ml)

Brown onion

1 medium, finely chopped

Dried tarragon

1½ tsp

Fresh lemon rind

1 tsp

Skinless salmon

250 g


1½ tbs

Extra light cheddar cheese

cup(s), grated, (40g)


  1. Cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Add zucchini for last 3 minutes of cooking and asparagus for last 2 minutes. Drain.
  2. Meanwhile, place 1 cup (250ml) milk in a small saucepan with onion, tarragon, rind and salmon. Season with salt and pepper. Cook over medium-high heat for 5–6 minutes or until salmon is just cooked (see note). Using tongs, transfer salmon to a board. Combine remaining milk with cornflour in a small bowl. Add to pan with milk mixture and stir to combine. Cook, stirring, for 2–3 minutes or until sauce boils and thickens.
  3. Preheat grill on high. Transfer pasta mixture to a 16cm x 26cm ovenproof baking dish. Pour over sauce and toss to coat. Flake salmon with a fork, discarding any bones. Push salmon chunks into pasta mixture and sprinkle with cheese. Grill for 3–4 minutes or until top is golden. Serve.


SERVING SUGGESTION: Mixed salad leaves, drizzled with lemon juice. TIP: Store any leftovers in an airtight container in the fridge for up to 1 day. Reheat in the microwave on High (100%). Mixture should come to a gentle simmer in this time. Do not boil.