Creamy Salmon Mushroom Pasta Bake
A rich and satisfying pasta bake with salmon, mushrooms, and a creamy sauce, perfect for weeknight dinners.
Equipment
- 1 Large Skillet
- 1 Baking Dish 9x13 inches
- 1 Mixing Bowl
Ingredients
Main Ingredients
- 12 oz penne pasta
- 1 lb salmon fillets skinless and cut into bite-sized pieces
- 8 oz cremini mushrooms sliced
- 1 tbsp olive oil
Creamy Sauce
- 2 cloves garlic minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 tbsp fresh lemon juice
- 2 tbsp fresh dill chopped
Instructions
Preparation
- Cook the penne pasta according to package instructions until al dente. Drain and set aside.
- Preheat oven to 375°F. Cut the salmon into pieces, slice mushrooms, mince garlic, and chop dill.
- In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant. Add mushrooms and cook until soft.
- Stir in heavy cream and Parmesan cheese. Add lemon juice and dill, allowing the sauce to thicken.
- Add the salmon pieces to the sauce. Cook until salmon is opaque.
- Mix the cooked pasta with the sauce and transfer to a baking dish.
Serving
- Top with more Parmesan cheese and bake for 25-30 minutes until golden and bubbly.
- Remove from oven, garnish with fresh dill, and serve hot.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: Use fresh ingredients for the best flavor.
Ingredient Substitutions: Replace salmon with shrimp or scallops if preferred.
How to Serve: Pair with a green salad or garlic bread.
Storage & Freshness: Keep in the fridge for up to 3 days.
Make-Ahead Tips: Assemble the dish in advance and bake when ready to serve.
Ingredient Substitutions: Replace salmon with shrimp or scallops if preferred.
How to Serve: Pair with a green salad or garlic bread.
Storage & Freshness: Keep in the fridge for up to 3 days.
Make-Ahead Tips: Assemble the dish in advance and bake when ready to serve.