Salmon and Pasta Bake

There is fresh salmon all year round in British Columbia. Pair with seasonal vegetables and pasta for this quick and easy recipe.

It’s almost the end of August and that means summer bounty is at its peak. Let’s enjoy the plenty of fresh salmon and other seafood, and bountiful fruits and vegetables, we are so lucky to have here in British Columbia.

Here is a great recipe (created for to enjoy the season’s bounty while lazing the evening away. Healthy and nutritious. Quick and easy. Fresh and summery.

Salmon and Pasta Bake

Salmon and Pasta Bake


  1. 3 to 4 cups fusilli pasta, cooked al dente (yields about 6 cups cooked)
  2. 1 cup fresh green peas
  3. 1 handful spinach
  4. 2 cup cherry tomatoes, halved
  5. 1 cup onions, sliced
  6. ½ cup olive oil, good greek stuff
  7. salt and pepper to taste
  8. 1 cup shredded mozzarella
  9. ½ cup shredded aged cheddar
  10. ½ cup cream cheese
  11. ½ cup milk
  12. salt and pepper to taste
  13. 4 serving-size salmon filet, cut up into 2 inch squares, rubbed with olive oil



  • Grab a large baking pan, place the salmon pieces skin-side down in the pan. Place the pan in the preheated (400 degrees) oven. Bake for 15 minutes, remove and set aside to cool.
  • In a large fry pan, add olive oil and the sliced onions, cook until carmelized, add the milk and cream cheese, bring to a smooth simmer, add the cheeses, remove from the heat.
  • Add the spinach and peas to the sauce and mix well.
  • In a very large bowl, mix the sauce and cooked pasta. Add the cherry tomatoes. Add the cooked salmon pieces and toss lightly.
  • Bake in the oven for 20 minutes. Remove and sprinkle the pasta bake with lots of fresh ground pepper.

Grab your bowls and dig in. Hope you enjoy this fast and easy pasta dish. The leftovers are just as good the next day too.


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