Healthy Salmon and Pasta Bake

This easy to make dish might be low in calories, but it is big on flavour!


415g can of drained and flaked red salmon

300g wholemeal penne

1 finely chopped brown onion

2 large crushed garlic cloves

500g cauliflower florets

2 x 400g cans cherry tomatoes

60g baby spinach

30g grated parmesan

1tbsp olive oil

2tsp balsamic vinegar

100g crumbled fresh ricotta

Fresh basil to serve


  • Preheat oven to 200°C/180°C fan-forced and cook pasta for 7 minutes in a large pan of boiling water. Add the cauliflower to the water for the final 3 minutes and then drain well.
  • While the pasta is cooking heat the oil in a large frying pan over medium heat. Cook the onion for five minutes until soft, stirring occasionally. Add the garlic and cook for approximately 30 seconds, then add the balsamic vinegar and tomato. Season mixture with salt and pepper.
  • Mix the tomato mixture, cauliflower and pasta, salmon and spinach in a 3 L baking dish. Dot the top with ricotta and evenly sprinkle with Parmesan. Bake for 15 minutes until cheese is melted and top with fresh basil before serving.

Serves 6