Salmon Bake with Parsley Crumb

Salmon Bake with Parsley Crumb

By The Weekly  ,

October 19, 2019

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

  • Prep: 15 mins
  • Cook: 30 mins
  • Yields: 4 Servings


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


1Preheat oven to moderate 180 C.

2Cook paste following packet instructions. Drain.

3Mean while, in a frying pan, heat oil on medium. Sautè bacon, onion, garlic 4-5 mins, until onions softens.

4In 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.

5In an 8-cup-capacity baking dish, combine pasta with bacon mixture, tomatoes and salmon. Toss through sauce.

6In 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