Pesto Salmon Pasta Bake Recipe

Ingredients 350g penne 2 x 212g tins pink salmon, drained 1 lemon, zested and juiced 190g jar green pesto 250g pack cherry tomatoes, halved 100g bunch spring onions, finely sliced 125g pack reduced-fat mozzarella

Set the oven temperature to 220°C fan, gas 7, or gas 7. Cook the pasta in a large pot of salted water that has been brought to a simmer for five minutes. 

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Season the salmon, lemon zest and juice, pesto (reserving 2 tablespoons), tomatoes, and half of the spring onions in a 2-liter oven-safe dish.

Combine the reserved simmering water and pasta in the dish. Drizzle the pesto and 1 tablespoon of water that was set aside over the pasta.

Bake the mozzarella, accompanied by the remaining spring onions, for an additional 25 minutes, or until browned.