Salmon Pasta Bake Food

CREAMY SALMON PASTA RECIPE

Steps:

• Cook the pasta according to directions, drain, and set aside.
• Season the salmon filets with salt and pepper and set aside.
• Cook the salmon filets with 1 Tbsp of the oil over medium heat for about 4-6 minutes on each side (or until it feels firm to the touch and is fully cooked).
• While the salmon is cooking, whisk together the almond milk, garlic powder, and salt/pepper (to taste) in a mixing bowl until smooth.
• Heat the olive oil in a sauce pan over medium-high heat.
• Add in the almond flour and whisk to create a paste.
• Add in the almond milk mixture and whisk, bringing to a simmer.
• Continue to simmer and whisk continously for about 7-10 minutes as the sauce heats up, reduces, and thickens.
• Remove from heat and let the sauce sit for about 3 minutes.
• Add in the pasta and stir, coating it evenly in the creamy sauce.
• Cut the salmon into small pieces and lightly mix it into the pasta and sauce.
• Serve and enjoy!

ITALIAN BROCCOLI & SALMON BAKE

Steps:

• Preheat the oven to 190C/gas 5/fan 170C and get out an ovenproof dish (measuring 20 by 30cm, and about 5cm deep). Meanwhile, put a large pan of water on to boil for the pasta. When it is boiling rapidly, tip in the pasta with a generous sprinkling of salt. Give it a stir, return to the boil and cook for 6 minutes. Add the broccoli, then return the water to the boil and cook for 4 minutes more, until the broccoli is on the firm side of just tender. Drain well.
• While the pasta is cooking, put the butter, flour and milk in a large pan and heat, whisking or stirring continuously, until it thickens to make a smooth sauce. Remove from the heat and stir in the mascarpone, sun-dried tomatoes, capers (if using), anchovies (if using) and basil, then add the pasta and broccoli and season well.
• Halve the salmon fillets widthways (you will see that there is an obvious divide on each fillet) then place the pieces in a single layer on the base of the ovenproof dish. Spoon the broccoli mixture on top, then scatter with the grated cheddar. (You can chill this for up to 4 hours if you want to get ahead.)
• Bake for 30 minutes until the mixture is just starting to bubble round the edges and the mixture is pale golden - don't let it go too dark or the fish will overcook.

BAKED LEMON-BUTTER SALMON WITH PASTA

Steps:

• Preheat the oven to 390 degrees F (200 degrees C).
• Lightly salt and pepper salmon fillet on both sides, and place in a 2-quart baking dish. Squeeze 1 lemon half over the salmon, then sprinkle with minced garlic and 1/2 of the butter pieces.
• Bake in the preheated oven until salmon is cooked through and flakes easily with a fork, about 15 minutes.
• Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
• When salmon is cooked, break apart into large chunks (it will break apart a little further when you toss it with the pasta.)
• Add cooked pasta to the baking dish with the salmon. Drizzle pasta and salmon with olive oil, and add remaining butter pieces. Zest the remaining lemon half and add to the pasta, then squeeze juice from the zested lemon into the pasta as well. Add parsley, salt, and pepper.
• Toss everything gently until pasta is well coated in the pan juices and everything you have added in, and salmon is evenly distributed amongst the pasta. Taste and adjust seasonings if necessary. Add a touch more butter or oil if needed, if your pasta is too dry.

SALMON PASTA BAKE

Steps:

• Preheat oven to 350. Lightly grease/spray a 13" x 9" casserole dish.
• Cook pasta according to package directions. Add the broccoli flowerets during the last 5 minutes of boiling. Drain the pasta and broccoli and return to the empty pot.
• In a blender or food processor, blend the cottage cheese, sour cream and mayonnaise until smooth.
• Add the cottage chees/sour cream/mayo mixture to the drained pasta and broccoli.
• Stir in the salmon, cheese, milk, onion, dry mustard, tarragon and paprika; stir well. Add extra milk, if needed, to desired moistness.
• Add salt and/or pepper to taste.
• Pour into the prepared casserole dish.
• Sprinkle a little extra cheese on the top; if desired.
• Bake at 350 for 35-40 minutes or until buubly and heated through.

CREAMY SALMON PASTA

Steps:

• Pat the salmon dry with paper towels. Drizzle over the olive oil and season with salt and pepper.
• Heat a nonstick frying pan over high heat. Add the salmon, skin-side down, and cook until the skin is crispy and golden (approximately 3-4 minutes). Carefully flip the fish over and cook for another minute or two on the other side until done to your preference. Remove from the pan and set aside.
• Add the butter to the pan then add the onion. Cook for a few minutes until softened and add the garlic. Cook for 30 seconds then pour in the cream. Add the dill and lemon then bring to a gently simmer.
• Simmer the cream sauce for 5-7 minutes until it coats the back of a spoon. Flake in the salmon and season with salt and pepper.
• Add the pasta and toss until the pasta is coated in the sauce. If necessary add a few tablespoons of pasta water.
• Taste and adjust seasoning then serve.

LITE SALMON & PASTA CASSEROLE

Steps:

• Cook pasta according to directions or try recipe#30358 Perfect Pasta with no watching& no sweating In a large saucepan combine soup, milk, Swiss cheese, dill, lemon zest, mustard powder& black pepper Cook over medium heat until the cheese has melted.
• Stir in the salmon and cooked pasta shells.
• Spray a 2 quart casserole lightly with veggie oil and pour in the casserole ingredients Heat oven to 350F.
• Sprinkle with parmesan& parsley.
• Bake covered with foil for apprx 20 minutes remove foil and continue baking for 5 minutes more.