Salmon Bake with Parsley Crumb

Grated parmesan and streaky bacon stirred into shell pasta, baked till crispy and golden and topped with a parsley and breadcrumb mix.

Yield: 4 Servings
Prep Time: 15 mins
Cook Time: 30 mins
Difficulty Level: 1/5

Ingredients

• 500 g pasta shells
• 1 tbsp olive oil
• 4 rashers streaky bacon, roughly chopped
• 1 onion, finely chopped
• 3 cloves, garlic, crushed
• 60 g butter
• ¼ cup plain flour
• 3 cups milk
• ½ cup parmesan, grated
• ½ lemon, juiced
• 400 g can cherry tomatoes, drained
• 420 g can red salmon in oil, drained, bones and skin removed, flaked into chunks
• 200 g sourdough bread, torn
• ⅓ cup parsley leaves

Steps

01. Preheat oven to moderate 180 C.

02. Cook paste following packet instructions. Drain.

03. Mean while, in a frying pan, heat oil on medium. Sautè bacon, onion, garlic 4-5 mins, until onions softens.

04. In a medium saucepan, melt butter on medium heat. Add flour and cook 1 min, stirring. Gradually whisk in milk. Cook 3-4 mins, stirring, until boils and thickens. Stir in parmesan and juice.

05. In an 8-cup-capacity baking dish, combine pasta with bacon mixture, tomatoes and salmon. Toss through sauce.

06. In a food processor, pulse bread to a fine crumb. Add parsley and pulse to chop well. Sprinkle over pasta mixture in dish. Bake 10-15 mins, until topping is golden.

Top Tip: Any leftover mashed potato makes a delicious topping underneath the breadcrumb layer.Photo: Rodney Macuja/Bauer