Tuscan Salmon and Penne Casserole
with Crisp Parmesan and Roasted Tomato Topping
What do you get when you add flaked salmon, tender spinach, sweet leeks and creamy sun-dried tomato sauce? A magical symphony of flavours ready to be devoured by everyone at the dinner table!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains Salmon)
170 g
Penne
(Contains Wheat)
1 unit(s)
Leek
113 g
Baby Spinach
113 g
Baby Tomatoes
237 mL
Cream
(Contains Milk)
30 g
Garlic Spread
1 cup
Parmesan Cheese, shredded
(Contains Milk)
¼ cup
Sun-Dried Tomato Pesto
(Contains Milk)
½ cup
Panko Breadcrumbs
(Contains Wheat)
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat)
1 tbsp
Vegetable Stock Powder
(Contains Soy, Sulphites)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Sugar*
½ tbsp
Oil*
0.13 tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 475˚F.Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.Wash and dry all produce. Add penne to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.Meanwhile, pat salmon dry with paper towels, then season with salt and pepper.Transfer to one half of a parchment-lined baking sheet. Spread 1/2 tsp garlic spread over each piece of salmon.Halve tomatoes. Add to the other half of the baking sheet, with 1/2 tbsp (2 tbsp) oil and 1/8 tsp (1/4 tsp) sugar. Season with salt and pepper. Toss to coat.Roast in the middle of the oven until tomatoes are tender and salmon is cooked through, 8-10 min.**
Meanwhile, halve leek lengthwise, then cut into 1/4-inch-thick slices.Heat a large non-stick pan over medium-high heat.Add remaining garlic spread. Swirl the pan until melted, 30 sec.Add panko. Cook, stirring often, until golden-brown, 2-3 min. Transfer toasted panko to a small bowl.
Reserve 2/3 cup (11/3 cups) pasta water, then drain and return penne to the same pot, off heat. Cover with a lid to keep warm.Reheat the same pan over medium.Add 2 tbsp (4 tbsp) butter. Swirl the pan until melted, 30 sec.Add leeks and 1/4 cup (1/3 cup) water. Season with salt and pepper. Cook, stirring occasionally, until leeks soften and liquid is absorbed, 3-5 min.
While leeks cook, use 2 forks to gently remove and discard salmon skin. Flake salmon into bite-sized pieces.Sprinkle Cream Sauce Spice Blend over leeks. Stir to coat.Add cream, sun-dried tomato pesto, vegetable stock powder and reserved pasta water. Bring to a simmer over high, 1 min.Add spinach, stirring until wilted, 30 sec.
Remove from heat. Add sauce mixture and half the Parmesan to pot with penne. Season with pepper. Stir to combine.Spread half the pasta mixture into an 8x8-inch baking dish (use 9x13-inch dish for 4 ppl). Top with an even layer of salmon. Spread remaining pasta mixture over top.Sprinkle panko and remaining Parmesan over top. Top with tomatoes.Bake in the bottom of the oven until sauce is bubbly and topping is golden, 5-8 min.
Let salmon and penne casserole rest for 2-3 min before serving.Divide between plates.
