Pesto Salmon Pasta Bake Recipe

Introduction

This pesto salmon pasta bake is a comforting and flavorful dish perfect for weeknight dinners. Combining tender salmon, fresh broccoli, and a creamy pesto sauce, it’s both wholesome and satisfying. The crunchy breadcrumb topping adds a delightful texture to every bite.

Ingredients

• 150g cherry tomatoes, halved or sliced
• 2 salmon fillets (about 260g)
• 2 tbsp olive oil
• 350g penne
• 1 small broccoli (about 300g), cut into small florets
• 150g pesto
• 250g mascarpone
• 50g breadcrumbs
• 20g grated parmesan

Instructions

1. Step 1: Heat the grill to high. Arrange the cherry tomatoes and salmon fillets on a baking tray. Season with salt and pepper, then drizzle with half of the olive oil. Grill for 10 minutes until the salmon is cooked through and tomatoes are juicy. Remove from the heat and leave to cool.
2. Step 2: Cook the penne according to the packet instructions until al dente. Add the broccoli florets to the pasta water for the last 2 minutes of cooking. Drain the pasta and broccoli, reserving a large mugful of the cooking water.
3. Step 3: Return the penne and broccoli to the pan. Stir in the pesto, mascarpone, and half of the grilled tomatoes. Add enough reserved pasta water to achieve a sauce consistency similar to double cream. Flake in the salmon, discarding the skin.
4. Step 4: Transfer the mixture to a large baking dish. Mix the breadcrumbs, grated parmesan, and remaining olive oil together, then scatter this evenly over the pasta. Dot the remaining tomatoes on top.
5. Step 5: If you’re baking immediately, preheat the oven to 200°C (180°C fan/gas mark 6). Bake for 20 minutes until the topping is golden and crunchy. If not baking straightaway, cover the dish and chill for up to 24 hours, then bake for 25 minutes from chilled.

Tips & Variations

• For an extra burst of freshness, add a handful of chopped fresh basil or parsley just before serving.
• Swap mascarpone for cream cheese or crème fraîche if preferred for a slightly tangier flavor.
• Use gluten-free pasta and breadcrumbs to make this bake suitable for gluten-sensitive diets.
• If you don’t have broccoli, green beans or spinach are great alternatives that cook quickly with the pasta.

Storage

Store any leftover pasta bake in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 180°C (160°C fan) until warmed through and the topping regains some crunch. Microwaving is quicker but may soften the breadcrumb topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this pasta bake in advance?

Yes, you can assemble the dish and keep it covered in the fridge for up to 24 hours before baking. Just add an extra 5 minutes to the baking time if cooking from chilled.

What type of pesto works best for this recipe?

A traditional basil pesto is perfect, but you can also use sun-dried tomato or spinach pesto for a different flavor twist. Just make sure it’s fresh and well-flavored to complement the salmon.

Pesto Salmon Pasta Bake Recipe

---

★★★★★

4.8 from 106 reviews

• Author: Cleo
• Total Time: 50 minutes
• Yield: 4 servings 1x

Pin Recipe

Print Recipe

Description

This Pesto Salmon Pasta Bake is a deliciously comforting dish featuring tender grilled salmon, vibrant cherry tomatoes, and nutritious broccoli, all tossed with creamy mascarpone and flavorful pesto. Baked to golden perfection with a crispy parmesan and breadcrumb topping, it’s an easy one-dish meal perfect for family dinners or meal prep.

---

Ingredients

Scale 1x2x3x

Salmon and Vegetables

• 150g cherry tomatoes, halved or sliced
• 2 salmon fillets (about 260g)
• 2 tbsp olive oil, divided
• 1 small broccoli (about 300g), cut into small florets

Pasta and Sauce

• 350g penne
• 150g pesto
• 250g mascarpone

Topping

• 50g breadcrumbs
• 20g grated parmesan

---

Instructions

1. Grill the Salmon and Tomatoes: Preheat your grill to high. Place the cherry tomatoes and salmon fillets on a baking tray, season with salt and pepper, and drizzle with half of the olive oil. Grill for about 10 minutes, or until the salmon is cooked through and the tomatoes are soft and juicy. Once done, leave to cool.
2. Cook the Pasta and Broccoli: Bring a large pot of salted water to a boil and cook the penne according to the package instructions until al dente. Add the broccoli florets in the last 2 minutes of cooking. Drain the pasta and broccoli, reserving a large mugful of the cooking water for later use.
3. Combine Pasta with Sauce and Salmon: Return the drained pasta and broccoli to the pan. Stir in the pesto, mascarpone, and half of the grilled tomatoes. Add enough reserved pasta water to loosen the sauce to the consistency of double cream. Flake the grilled salmon into chunks, discarding the skin, and gently fold it into the pasta mixture.
4. Prepare the Baking Dish and Topping: Transfer the pasta mixture into a large baking dish. In a small bowl, mix the breadcrumbs with grated parmesan and the remaining olive oil. Evenly sprinkle this mixture over the pasta. Scatter the remaining grilled tomatoes on top.
5. Bake the Pasta: If you intend to bake immediately, preheat the oven to 200°C (180°C fan)/gas mark 6. Bake the dish for 20 minutes until the topping is golden and crunchy. If refrigerated, bake for 25 minutes from chilled. This dish can be covered and chilled for up to 24 hours before baking.

Notes

• Reserve pasta water carefully as it helps to thin the sauce and bind it to the pasta.
• You can substitute mascarpone with cream cheese for a slightly tangier flavor.
• Ensure not to overcook the salmon during grilling to keep it moist and flaky.
• For a gluten-free option, substitute penne and breadcrumbs with gluten-free varieties.
• This dish can be prepared ahead and baked fresh when needed, making it perfect for meal prep.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Keywords: pesto salmon pasta bake, baked pasta, salmon recipes, pesto pasta, easy dinner, comfort food