By Christyna Mangum
Salmon Pasta Bake
Chef’s Notes
Try using 1 (12-ounce) can low-sodium tuna in water instead of the salmon.
Kick up the flavor by adding a pinch of ground cayenne pepper to the pasta mixture. Or, top with hot sauce when served.
Updated at: Wed, 16 Aug 2023 23:55:24 GMT
Nutrition balance score
Great
Glycemic Index
45
Low
Glycemic Load
9
Low
Nutrition per serving
Calories178.2 kcal (9%)
Total Fat4.1 g (6%)
Carbs20.2 g (8%)
Sugars3.3 g (4%)
Protein15.8 g (32%)
Sodium341.3 mg (17%)
Fiber2.7 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
9 servings
2 cupswhole wheat penne pasta
2green onions
medium
1 x 14.5 ouncecan pink salmon in water
1 cupfrozen peas
1 cupnonfat plain yogurt
or low-fat
2 teaspoonsdried dill
or dried parsley
¼ teaspoonsalt
¼ teaspoonground black pepper
½ cupparmesan cheese
grated
baking dish
9-inch, square
Materials
Instructions
Step 1
Preheat oven to 400°F.
Step 2
Boil the pasta according to package directions. Drain in a colander. Run under water until cool to the touch, to keep noodles from sticking together.
Step 3
Rinse and finely chop green onions.
Step 4
Drain canned salmon. In a large bowl, mix salmon, pasta, green onions, peas, yogurt, dill or parsley, salt, and black pepper.
Step 5
Transfer pasta mixture to a 9-inch square baking dish.
Step 6
Sprinkle Parmesan cheese over pasta mixture. Bake 25-30 minutes, until bubbling and golden.
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