Print this Salmon and Asparagus Pasta Bake recipe and stick it onto your fridge, you going to make it often. My family LOVED it and as a result, I have done exactly it, stuck it on my fridge door.

This Salmon and Asparagus Pasta Bake is everything a pasta bake should be. Creamy, packed with flavor and the recipe yields at least 10-12 portions which is great.

The Hot Smoked Peppered Salmon from Threestreams brings a delicious smokiness to the dish and a little salmon goes a long way. You can replace it with smoked mackerel or snoek, but steer away from the canned fish for this dish.

Another little trick I have learnt when working with salmon is this: The skin of the salmon is packet with flavor and texture.  Crisping up the skin is easy and when you add it to the breadcrumbs, it hits all the right notes.

Salmon and Asparagus Pasta Bake

serves 10 – 12

Ingredients

250 g fresh asparagus

400 g Threestreams Hot Smoked Peppered Salmon

3 medium-sized leeks

60 g butter
2 large cloves garlic – crushed

80 ml a flour

500 ml Woolworths Fish Stock

30 ml fresh lemon juice

250 m grated strong white cheddar cheese

250 ml cream

Salt and pepper to taste

500 g penne pasta – cooked according to instructions on packet

Chopped parsley for garnish

For the topping

3 thick slices sourdough bread

the crispy skin of the salmon

125 ml chopped parsley

zest of 1 lemon

30 ml Olyfberg olive oil

Method

Preheat oven to 180 C.
Remove the skin from the salmon and break the salmon in chunks. Place the salmon skins on a lined baking sheet. Bake until crispy and set aside.
Place the butter and leeks in a large skillet. Sauté until the leeks are soft, then add the garlic and asparagus. Add the flour and stir through. Pour in the fish stock and simmer until thickened. Add the cheese and cream and stir until smooth, thickened, and cheese has melted. Taste and season with salt and pepper if needed.
Cook the penne pasta in salted water according to the instructions on packet. Drain.
Add the pasta and salmon pieces to the sauce in the skillet. Stir gently and spoon into an oven casserole.
Place the bread, crispy salmon skin, lemon zest and parsley in a food processor and blitz until you have a fine crumb. Stir in the olive oil.
Sprinkle the crumbs over the pasta in the casserole and bake in the oven until for about 30 minutes.
Serve with a simple green salad.

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