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Dinner recipe

Fragrant Salmon and Ginger Pasta Bake with Lemon

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Salmon pasta bake with ginger, garlic, tomato, spinach, and a cheddar top for a brighter weeknight tray bake.

Start planningStart cookingIngredients
70 min510 kcal4 base servingsBakedFamily FavouriteComforting
ContainsFish, Gluten, Milk
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Recipe and nutrition estimates

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Focus ingredients: salmon, ginger

Dietary fit: Pescatarian

Serving tip: Cool leftovers in shallow portions and refrigerate within 1–2 hours at 0–5°C. Use within 48 hours or an earlier ingredient use-by limit. Reheat once only until steaming hot throughout.

Salmon Ginger Pasta Bake plated and ready to serve.

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Ingredients

What you need

  • 220g penne pasta
  • 400g salmon
  • 500ml passata
  • 15g ginger
  • 2 cloves garlic
  • 80g spinach
  • 40g cheddar
  • 1 lemon
  • 15ml olive oil
  • 2000ml water

You'll also need

35 × 25cm 4l ovenproof dish, 30cm 4l saute pan, 4l pasta saucepan and colander, scales, measuring jug, knife, board, grater and clean probe thermometer

Method

Step by step

Up to 8 clear steps
  1. Salmon Ginger Pasta Bake cooking step 1: Get prepped.
    Step 1

    Prepare ingredients

    For more than four servings, repeat batches of no more than four. Divide displayed ingredients and measured method quantities between batches; keep fish size, dish depth, equipment and per-batch times fixed. Allow extra elapsed time for further batches. Heat the oven to 200°C conventional/180°C fan. Peel and finely grate all ginger and crush the garlic. Chop spinach and grate cheddar. Measure 2g lemon zest and 30ml juice. Check salmon for bones and cut into 3cm chunks; keep chilled until assembly. Wash hands and utensils after handling raw fish.

  2. Salmon Ginger Pasta Bake cooking step 2: Start cooking.
    Step 2

    Boil pasta

    Bring 2000ml water to a boil in a 4l saucepan. Add all dry penne and cook 10–12 minutes or according to the packet until just tender. Drain well and discard water. Start the sauce while pasta cooks.

    12 min
  3. Salmon Ginger Pasta Bake cooking step 3: Build the flavour.
    Step 3

    Make sauce

    Heat all 15ml oil in a 30cm 4l pan over medium heat. Stir in all ginger and garlic for 1 minute without browning. Add all passata and simmer gently 15 minutes, stirring, until the sauce coats a spoon. Add all spinach and all measured zest and heat 3 minutes until wilted.

    19 min
  4. Salmon Ginger Pasta Bake cooking step 4: Bring it together.
    Step 4

    Assemble with raw salmon

    Fold all drained pasta into the hot sauce. Transfer to the 35 × 25cm 4l dish, spreading no deeper than 3cm. Distribute all raw salmon chunks in one layer among the hot pasta, with sauce around them; avoid stacking fish pieces. Use a second dish if needed. Scatter all cheddar evenly over the top and bake immediately.

  5. Salmon Ginger Pasta Bake cooking step 5: Finish the dish.
    Step 5

    Bake and check fish

    Bake for 20–25 minutes, checking from 20 minutes. Open a thick salmon piece: it must be opaque through the centre and separate easily into flakes. Check with a clean probe for 75°C for 30 seconds; continue cooking and recheck if needed. The centre of the bake must be steaming hot. Cover loosely with foil if the cheese colours before the fish is cooked.

    25 min
  6. Salmon Ginger Pasta Bake cooking step 6: Serve.
    Step 6

    Rest and serve

    Rest for 3 minutes, then divide all the bake equally between the intended servings. Spoon all 30ml measured lemon juice evenly over the portions.

    3 min