This 30-minute Salmon Pasta Bake is one of those easy family dinners that feels cozy and satisfying without asking much from you. It comes together fast with tender pasta, flaky salmon, and a creamy, comforting sauce, then bakes into a warm, bubbly meal everyone can dig into. And it will take you five minutes to throw together and just pop in the oven.
It’s perfect for busy weeknights, simple enough to throw together at the last minute, and the leftovers heat up beautifully for lunch or dinner the next day.
Table of Contents
What do you need ot make 30-Minute Salmon Pasta Bake
- 8 oz cream cheese block
- 1 to 1 1/2 lbs salmon
- 2 cups spinach
- 10 oz cherry/grape/compari tomatoes
- 1 tablespoon minced garlic
- 1 teaspoon italian seasoning
- 2 tablespoons olive oil
- 1 teaspoon red pepper flakes
- salt and pepper
How do you make a 30-Minute Salmon Pasta Bake
So… I forgot to take a picture of my casserole dish with all the stuff in it, so I made a version of it in Canva to show you. You literally don’t need to cut anything up, just throw it all together in one dish, and when it’s done cooking, that’s when you smash it all up and throw in the pasta.
Preheat oven to 350 F degrees
In a casserole dish, drizzle 1 tablespoon of olive oil.
Place the entire slab of salmon. Don’t cut it up, just the whole thing.
Drizzle the second tablespoon of olive oil over the salmon and add a few shakes of salt and pepper.
Lay out the cream cheese block, tomatoes, spinach, and seasonings. DO NOT MIX THEM UP.
Bake for 30 minutes.
While the casserole dish is baking, make the fettuccine on the stove.
I like to cook pasta with the passive method. I boil the water, add the fettuccine, and then turn off the fire, top it with a lid, and let it cook for 8 to 12 minutes.
When the pasta is ready, drain the water, drizzle in a little olive oil and salt.
When the salmon is cooked, check that the internal temperature is 145 F degrees. It should be flaky.
Mix up the salmon, cream cheese, and spinach all in the casserole dish. As I’m mixing, I smash up the tomatoes.
Add the pasta, and continue until it’s well mixed.
Serve immediately.
Makes about 4-6 servings.
How do you store this recipe?
This dish makes perfect leftovers or even as meal prep. It heats up beautifully in just about a minute or so.
With leftovers or meal prep, just put it in a sealed container in the fridge for up to 5 days.
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30-minute Salmon Pasta
Ingredients
- 8 oz cream cheese block
- 1 to 1 1/2 lbs salmon
- 8-10 oz cherry or grape tomatoes
- 2 cups spinach
- 1 tablespoon minced garlic
- 1 teaspoon italian seasoning
- 2 tablespoons olive oil
- 1 teaspoon red pepper flakes
- salt and pepper
Instructions
- Preheat oven to 350 F degrees
- In a casserole dish, drizzle 1 tablespoon of olive oil.
- Drizzle the second tablespoon of olive oil over the salmon and add a few shakes of salt and pepper.
- Lay out the salmon, cream cheese block, tomatoes, spinach, and seasonings in the casserole dish. DO NOT MIX THEM UP.
- Bake for 30 minutes.
- While the casserole dish is baking, make the fettuccine on the stove.
- I like to cook pasta with the passive method. I boil the water, add the fettuccine, and then turn off the fire, top it with a lid, and let it cook for 8 to 12 minutes.
- When the pasta is ready, drain the water, drizzle in a little olive oil and salt.
- When the salmon is cooked, check that the internal temperature is 145 F degrees. It should be flaky.
- Mix up the salmon, cream cheese, and spinach all in the casserole dish. As I'm mixing, I smash up the tomatoes.
- Add the pasta, and continue until it's well mixed.
- Serve immedaitely.
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