Tuscan Salmon and Penne Casserole
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Tuscan Salmon and Penne Casserole

Tuscan Salmon and Penne Casserole

with Crisp Parmesan and Roasted Tomato Topping

What do you get when you add flaked salmon, tender spinach, sweet leeks and creamy sun-dried tomato sauce? A magical symphony of flavours ready to be devoured by everyone at the dinner table!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes
Cooking Time


serving amount

250 g

Salmon Fillets, skin-on

(Contains Salmon)

170 g


(Contains Wheat)

1 unit(s)


113 g

Baby Spinach

113 g

Baby Tomatoes

237 mL


(Contains Milk)

30 g

Garlic Spread

1 cup

Parmesan Cheese, shredded

(Contains Milk)

¼ cup

Sun-Dried Tomato Pesto

(Contains Milk)

½ cup

Panko Breadcrumbs

(Contains Wheat)

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat)

1 tbsp

Vegetable Stock Powder

(Contains Soy, Sulphites)

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp


½ tbsp


0.13 tsp


¼ tsp



Nutrition Values

Calories1600 kcal
Fat107 g
Saturated Fat48 g
Carbohydrate100 g
Sugar11 g
Dietary Fiber9 g
Protein64 g
Cholesterol235 mg
Sodium2050 mg
Trans Fat2 g
Potassium1550 mg
Calcium900 mg
Iron9.75 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Parchment Paper
Measuring Spoons
Large Pot
Paper Towel
Measuring Cups
Large Non-Stick Pan
Small Bowl
8x8" Baking Dish


Cook pasta and salmon

Before starting, preheat the oven to 475˚F.Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.Wash and dry all produce. Add penne to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.Meanwhile, pat salmon dry with paper towels, then season with salt and pepper.Transfer to one half of a parchment-lined baking sheet. Spread 1/2 tsp garlic spread over each piece of salmon.Halve tomatoes. Add to the other half of the baking sheet, with 1/2 tbsp (2 tbsp) oil and 1/8 tsp (1/4 tsp) sugar. Season with salt and pepper. Toss to coat.Roast in the middle of the oven until tomatoes are tender and salmon is cooked through, 8-10 min.**

Prep and toast panko

Meanwhile, halve leek lengthwise, then cut into 1/4-inch-thick slices.Heat a large non-stick pan over medium-high heat.Add remaining garlic spread. Swirl the pan until melted, 30 sec.Add panko. Cook, stirring often, until golden-brown, 2-3 min. Transfer toasted panko to a small bowl.

Start sauce

Reserve 2/3 cup (11/3 cups) pasta water, then drain and return penne to the same pot, off heat. Cover with a lid to keep warm.Reheat the same pan over medium.Add 2 tbsp (4 tbsp) butter. Swirl the pan until melted, 30 sec.Add leeks and 1/4 cup (1/3 cup) water. Season with salt and pepper. Cook, stirring occasionally, until leeks soften and liquid is absorbed, 3-5 min.

Finish sauce

While leeks cook, use 2 forks to gently remove and discard salmon skin. Flake salmon into bite-sized pieces.Sprinkle Cream Sauce Spice Blend over leeks. Stir to coat.Add cream, sun-dried tomato pesto, vegetable stock powder and reserved pasta water. Bring to a simmer over high, 1 min.Add spinach, stirring until wilted, 30 sec.

Assemble and bake casserole

Remove from heat. Add sauce mixture and half the Parmesan to pot with penne. Season with pepper. Stir to combine.Spread half the pasta mixture into an 8x8-inch baking dish (use 9x13-inch dish for 4 ppl). Top with an even layer of salmon. Spread remaining pasta mixture over top.Sprinkle panko and remaining Parmesan over top. Top with tomatoes.Bake in the bottom of the oven until sauce is bubbly and topping is golden, 5-8 min.

Finish and serve

Let salmon and penne casserole rest for 2-3 min before serving.Divide between plates.