Salmon and Leek Pasta Bake | Slimming Eats Recipe (2024)

Salmon and Leek Pasta Bake - a delicious recipe using fresh salmon, sauteed leeks and a homemade tomato pasta sauce, all finished off with melted cheesy goodness - yum!!

Cheesy Salmon Pasta Bake

Who doesn't love a Pasta Bake? You can turn any ingredient into a yummy pasta bake meal. I think it's just that combination of melted cheese and pasta that is make it enjoyable for the whole family.

Just choose a protein, make a sauce (creamy or tomato based is good), add some veg, cooked pasta, and then choose your cheese (ones that melt are best) and you have a simple family meal.

For this Salmon and Leek Pasta Bake it was pretty much just a case of using up so things that I had in the fridge to go along with some fresh salmon I had. My kids don't always enjoy fish if they can see a fillet on their plate, but hidden in stuff like this they love it and I like to try and get a good source of fish into their diet for the omega 3.

Salmon and Leek is such a great combination especially with the melted cheesy topping.

Can I use different vegetables?

Don't like leeks, but love Salmon and want to give this pasta bake a try, just swap out the veg for one you do like. You can pretty much swap for any vegetables, just ensure the ratio is not too high as otherwise you may need more sauce.

Can I use canned tomatoes?

If you don't have some fresh tomatoes on hand, then canned chopped tomatoes will work fine too. I do like to add some fresh, as they just make a nicer tasting sauce, because they are naturally sweet. All canned tomatoes can yield a slightly acidic sauce. So it's personal preference really.

Can I use canned Salmon?

Fresh salmon can sometimes be expensive, especially if you are trying to avoid farm raised. I tend to buy when I see it on offer. Fresh fish of any kind unless it's local fish that comes from the Great Lakes can be pretty expensive where i live, as we are nowhere near the sea. But I love Salmon, Sea Bass and Mackerel so I have to go for what I can get the majority of the time. I do generally avoid farm raised though.

So if you are on a budget, canned salmon will work fine in this recipe. Obviously fresh is always better in texture and taste, but you will still get a good pasta bake with canned salmon. I recommend replacing the fresh salmon with about 1 large can of salmon if using canned.

Different Cheeses for Pasta Bakes

In this recipe is use mozzarella because it melts really well and you get more of an allowance on Slimming Eats, along with some parmesan for it's strong flavour.

Feel free to swap for different cheeses if you don't have both those on hand or prefer a different cheese like cheddar or Red Leicester. There is no right wrong. If you don't like a strong cheese flavour you may even prefer just mozzarella.

Sides for Salmon and Leek Pasta Bake

You may just enjoy this on it's own as it has a good source of vegetables and is pretty filly. But if you have a large appetite, then fill your plate with some additional veg.

Mixed Salads are a great option alongside Pasta Bakes - lettuce, tomatoes, carrot, cucumber, beetroot, peppers, onion whatever you like in a salad.

If you prefer a hot dish, then pair with some steamed, sauteed or roasted vegetables - broccoli, cauliflower, spinach, courgette (zucchini), green beans, asparagus etc.

More Salmon Recipes

Looking for some other Salmon Recipes? Check out these:

• MUSTARD SALMON
• SALMON AND TOMATOES WITH RICE PILAF
• HONEY TERIYAKI SALMON WITH NOODLES
• MAPLE GLAZED SALMON
• SALMON AND BROCCOLI QUICHE

or head on over to theFULL RECIPE INDEXwhere you will find over 900 delicious Slimming Eats and Weight Watchers friendly recipes all fully searchable by meal type, ingredients, and smart points etc

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Recipe Card

Salmon and Leek Pasta Bake

Yield: SERVES 2

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Salmon and Leek Pasta Bake - a delicious recipe using fresh salmon, sauteed leeks and a delicious homemade tomato pasta sauce all topped with melted cheesy goodness.

Ingredients

• 120g (4.3oz) of uncooked pasta
• 150g (5.5oz) fresh skinless salmon fillet (uncooked), sliced into smaller pieces
• 1 large leek, sliced
• ¾ cup (180g) of passata
• ¼ cup (120ml) of stock (chicken or vegetable are best)
• 2 tablespoon of tomato paste
• 2 cloves of garlic, minced
• 1 small onion
• ¾ tablespoon of chopped fresh parsley
• ½ teaspoon of oregano
• 10 cherry tomatoes, halved
• 30g (1.1oz) of parmesan cheese
• 50g (2oz) of mozzarella
• black pepper
• olive oil cooking spray

See Also

Slow Cooker Vegan Irish Stew - 5.2 Diet Recipe

Instructions

1. Preheat oven to 180c/Fan 160c/350f or gas mark 4
2. Add pasta to a saucepan of boiling hot water and cook until al dente. Drain water and set aside
3. Spray a frying pan over a medium-high heat with some cooking oil, add the onion, leeks and garlic and cook until softened.
4. Add the passata, tomato paste, stock, herbs, tomatoes and a pinch of black pepper.
5. Bring to a boil and then simmer until it reduces down and thickens.
6. Add the fresh salmon and pasta and mix to combine
7. Transfer to an ovenproof dish and top with the mozzarella and parmesan.
8. Place in the oven and bake for approx 30 mins, until cheese has melted and salmon is cooked through.
9. Serve with your choice of side and Enjoy!!

Notes

Please see below for full nutritional info and additional details about recipe:

• Calories - scroll down to nutritional info box
• WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.

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Nutrition Information

Yield 2Serving Size 1 SERVING
Amount Per ServingCalories 572Total Fat 15.9gSaturated Fat 7.2gTrans Fat 0gUnsaturated Fat 20gCholesterol 107mgSodium 878mgCarbohydrates 68.6gFiber 5.8gSugar 14.2gProtein 37.8g

Nutritional information, values, points etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.

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