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Dinner recipe

Savoury Salmon and Miso Pasta Bake with Spinach

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Salmon and spinach in a savoury tomato and white miso pasta bake with a light cheddar topping.

Start planningStart cookingIngredients
65 min460 kcal4 base servingsBakedFamily FavouriteComforting
ContainsFish, Gluten, Milk, Soya
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Recipe and nutrition estimates

Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.

Focus ingredients: salmon, miso paste

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 Miso Pasta Bake plated and ready to serve.

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Ingredients

What you need

  • 220g penne pasta
  • 500ml passata
  • 300g salmon
  • 17g miso paste
  • 40g cheddar
  • 80g spinach
  • 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 Miso 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. Chop spinach and grate cheddar. Check salmon for bones and cut into 3cm chunks; keep chilled until assembly. Wash hands and utensils after handling raw fish.

  2. Salmon Miso 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 Miso Pasta Bake cooking step 3: Build the flavour.
    Step 3

    Make sauce

    Heat all 15ml oil in a 30cm 4l pan over medium heat. Add all passata and all miso and simmer gently 15 minutes, stirring, until the sauce coats a spoon. Add all spinach and heat 3 minutes until wilted.

    18 min
  4. Salmon Miso 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 Miso 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 Miso 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.

    3 min