Cheesy leek and salmon pasta bake. Creamy, cheesy, rich sauce made with with fresh leeks and tossed with salmon flakes and fusili pasta which is perfect for this dish. Bake it in the oven for 30 minutes and you have a pasta bake browned on top and soft in the middle. This pasta dish is so easy to make with simple ingredients, and can be prepared ahead of time.
While leeks are available all year round, they are a classic spring vegetable that have a much subtler, sweeter flavour than onions. This vegetable matches perfectly with the mild taste of salmon, and this recipe does not need powerful ingredients to enhance its flavours. I have made this dish a few times and everyone enjoyed it!
What ingredients you need for this cheesy leek and salmon pasta bake
- Salmon: For this recipe I have used leftover pan-fried salmon that I flaked. You can use fresh salmon and pan-fry it skin-side down for 3 minutes on each side until cooked.
- Fusili pasta: When making pasta bake I usually use fresh pasta as it is so easy to bake and it saves time having to pre-boil it. Fusili works best as it holds all the sauce well.
- Leek: I have used both shop-bought leek and the baby ones I have grown in my garden.
- Cream cheese: Used to make the creamy sauce, it is subtle and coats the pasta beautifully.
- Cheddar Cheese: You want a stronger cheese to add extra flavour to this subtle dish – mature cheddar is perfect.
How to make this delicious pasta bake
This cheesy leek and salmon pasta bake is super simple and straightforward. It is also a family favourite and perfect to have for a midweek dinner.
Start with the salmon. For this recipe I have used leftover salmon that I flaked and added to the pasta. If you have fresh salmon, season it with salt and pepper on both sides, and pan-fry it in a little oil for a few minutes on each side until just cooked. Remember, it will cook further in the oven. Pan-frying the salmon heaps seal all the good flavours.
Now that the salmon is ready, make the sauce. Toss the sliced leek in some oil and cook for a few minutes until soft. This helps release all the good flavours of the leek. Add the cream cheese and let it melt on low heat. You need to add some liquid to thin the consistency. You can use fish stock or water. Cheddar is also added for extra flavour. You can use any other strong cheese that browns well when baked. The creamy sauce will need to cover the pasta so it can have enough liquid to cook. Top with more leek and cheese and bake until crispy on top. You can enjoy the pasta bake piping hot with extra cheese on the side!
Looking for other pasta recipes? Try one of my favourite seafood pasta which is the prawn and crab linguine. If you have never tried my 30-minute beef lasagna go check out the recipe. It is super delicious and I guarantee you will love it!
- 150g Salmon fillet
- 150g Cream cheese
- 1 large Leek, finely sliced
- 250g Fresh pasta
- 200 ml seafood stock or water
- 100g grated cheddar
- Sea salt and cracked black pepper to taste
- Make the sauce: Add some oil to a heated saucepan and toss 3/4 of the leek for 3-4 minutes until softened. Season, add the cream cheese and stir on low heat. Add the stock and bring to the boil. Then add half the cheddar to make the sauce.
- Assemble the pasta bake: In an ovenproof dish add the fresh pasta and salmon. Pour the cream cheese sauce and mix well. Top with the leftover leek and cheese and bake in the oven for 30 minutes until golden brown and crispy on top.
- Serve: Serve piping hot with a salad on the side.
Amount Per Serving: Calories: 412