Salmon Noodle Casserole
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Salmon Noodle Casserole
Category
Seafood
Ingredients
- 3/4 pound cavatappi or other shortcut pasta
- Kosher salt and freshly ground pepper
- 1 1/2 cups frozen peas
- 3 tablespoons Fustini's Gremolata olive oil
- 1/4 cup all-purpose flour
- 1-1/2 tablespoons Fustin's Parmesan Spice blend
- 3 cups whole milk
- 3/4 pounds salmon, skinned and cut into 1-inch pieces
- 1 teaspoon finely grated lemon zest, plus lemon wedges for serving
- 1/2 cup chopped scallions, plus more for garnish
- 1/2 cup fresh dill, chopped, plus more for garnish
- toasted bread crumbs for serving (optional)
Ingredients
Directions
- Preheat the oven to 375 degrees. Cook pasta in a large pot of salted boiling water for 4 minutes less than instructed on the pasta package. Reserve 1/2 cup pasta water. Add peas and drain immediately.
- Heat olive oil in a 2 1/2 qt Dutch oven (or oven-safe pan) over medium-high. Add flour and seasoning, cook, stirring, for 1 minute. Whisk in milk. Gently simmer, stirring constantly, until slightly thickened, about 7 minutes. Add pasta to milk, along with salmon, lemon zest, scallions, dill, and reserved pasta water. Season with salt and pepper.
- Bake until salmon is just opaque, 20 to 25 minutes. Serve, with lemon wedges, more scallions and dill, and breadcrumbs.
Recipe Note
A great substitution would be Meyer Lemon olive oil. Adapted from marthastewart.com