Salmon and courgette pasta bake

Pasta, salmon and courgette bake under a lemony crème fraîche topping.

This recipe makes 4 servings and takes about 20 minutes to prepare plus 30 minutes to cook. Metric and imperial quantities are alternate measurements, so use one system rather than adding both. If you change the yield, keep the pan size and thickness of the food in mind: a crowded pan steams food and a deep baking dish can extend the cooking time.

Equipment

Set out baking dish, large saucepan, colander, thermometer. A wide pan gives moisture somewhere to evaporate; for an oven dish, leave space between pieces so heat can circulate. Use separate board and knife surfaces for raw protein and foods that will be eaten without further cooking.

Ingredients

You will need: salmon fillets: 450 g (1 lb); penne: 350 g (12 oz); courgette, grated: 300 g (10½ oz); crème fraîche: 300 g (10½ oz); lemon zest: 1 lemon (1 lemon); mozzarella, torn: 150 g (5 oz); dill, chopped: 15 g (½ oz). Gather the ingredients before heating the pan so the aromatics do not burn while a measurement is being found.

• salmon fillets — 450 g / 1 lb
• penne — 350 g / 12 oz
• courgette, grated — 300 g / 10½ oz
• crème fraîche — 300 g / 10½ oz
• lemon zest — 1 lemon / 1 lemon
• mozzarella, torn — 150 g / 5 oz
• dill, chopped — 15 g / ½ oz

Method

Read the full method once, then prepare the ingredients in the order listed. Keep raw and ready-to-eat ingredients separate, and wash hands and equipment after raw-protein contact.

Step 1

Boil penne for two minutes less than its packet time, drain, and combine with courgette, crème fraîche and lemon zest.

Step 2

Fold in dill and transfer the pasta mixture to the baking dish.

Step 3

Nestle salmon fillets into the pasta and cover with torn mozzarella.

Step 4

Bake at 200°C/400°F for 22 to 25 minutes, until mozzarella is bubbling and salmon is opaque, flaky, and 63°C/145°F.

Cooking and safety check

Bake salmon to 63°C/145°F and until its centre is opaque. A time estimate and a browned surface do not prove that the centre is cooked. Use a suitable food thermometer where the ingredient or local guidance requires one, and follow the package or official instructions for the specific food.

Substitutions that respect the dish

A substitution should preserve the recipe’s job, not merely its colour. Use fusilli instead of penne. Full-fat Greek yoghurt can replace crème fraîche but may be tangier; both contain milk. Use broccoli, finely chopped, instead of courgette.

• Use fusilli instead of penne.
• Full-fat Greek yoghurt can replace crème fraîche but may be tangier; both contain milk.
• Use broccoli, finely chopped, instead of courgette.

Allergen notes

This recipe contains or may contain milk, fish. Check every packaged ingredient because formulations and cross-contact warnings vary.

Common mistakes and how to correct them

Use one troubleshooting change at a time. If the centre is undercooked, return it to the appropriate heat and check again rather than relying on the outside colour. If the pan is dry, add liquid gradually; if it is watery, reduce uncovered. Texture may also reflect crowded equipment, a different ingredient size, or a changed batch quantity.

• Undercook pasta initially so it does not turn soft in the oven.
• Squeeze very watery grated courgette before mixing.
• Place salmon in a single layer for even cooking.

Leftovers and storage

Refrigerate cooled portions for up to two days. Reheat covered until steaming, adding a spoonful of milk if the pasta seems dry.

Serving ideas

These sides and finishes suit salmon and courgette pasta bake without changing the recipe itself.

• Serve with bitter leaves.
• Add lemon wedges.

Frequently asked questions

Can I use canned salmon?

Yes; fold it in before baking and bake until the sauce bubbles.

Can I prepare it ahead?

Assemble, cover and chill for one day; allow extra baking time from cold.

Related recipes and tools

Browse the related recipes for a different appliance, pace, or ingredient pairing. Use the serving scaler only after checking the stated yield, and use the storage guide before deciding whether to save a portion. Related links help with the next decision; they do not make this recipe suitable for every diet or kitchen.