Creamy Salmon and Noodle Casserole
with Peas and Baby Spinach- Seafood/Fruit de Mer
- Fish
- Gluten
- Milk
- Sesame
- Soy
- Sulphites
Put away the cutting board - you won't be chopping anything tonight! Our modern take on a tuna casserole features fresh swap-ins for the canned ingredients from the good ol' days.
Ingredients
4 unit
Salmon Fillets, skinless
(Contains: Seafood/Fruit de Mer, Fish)
340 g
Cavatappi
(Contains: Gluten)
1.5 tsp
Garlic Salt
113 g
Baby Spinach
113 g
Green Peas
237 mL
Cream
(Contains: Milk)
¼ cup
Parmesan Cheese
(Contains: Milk)
¼ cup
Italian Breadcrumbs
(Contains: Gluten, Milk, Sesame, Soy, Sulphites)
Not included in your delivery
2 tbsp
Oil*
2 tsp
Salt*
¼ tsp
Salt and Pepper*
Nutrition Values
Cooking Steps
Before starting, preheat broiler to high and wash and dry all produce. Add 10 cups hot water and 2 tsp salt in a large pot. Cover and bring to a boil over high heat. Add cavatappi to the pot of boiling water. Cook uncovered, stirring occasionally, until tender, 8-10 min. When cavatappi is tender, drain and set aside.
While cavatappi cooks, pat salmon dry with paper towels. Season with garlic salt and pepper. Place salmon in a lightly oiled 9x13-inch baking dish. Drizzle over 1/2 tbsp oil. Broil in middle of oven, until salmon is cooked through, 7-9 min. **
While salmon cooks, add breadcrumbs, parmesan and 1 tbsp oil to a small bowl. Stir to combine.
When salmon is done, use two forks to break up into bite-sized pieces.
Heat the same pot (from step 1) over medium heat. Add cream , peas and spinach. Cook, stirring often until spinach is wilted, 1 min. Remove pot from the heat and add cavatappi and salmon. Toss to combine and season with salt and pepper. Transfer cavatappi mixture to same baking dish (from step 2) then sprinkle with breadcrumb mixture. Broil in middle of oven until topping is golden-brown, 2-3 min.
Divide creamy salmon and noodle casserole among plates.
