Salmon and asparagus pasta bake
8
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Tarragon and lemon zest adds a subtle flavour to this simple creamy salmon, asparagus and zucchini pasta bake.
Ingredients
Dry pasta
250 g, rigatoni
Zucchini
1 medium, cut into 2cm pieces
Asparagus
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
Cornflour
1½ tbs
Extra light cheddar cheese
⅓ cup(s), grated, (40g)
Instructions
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.