Fustini's Oils and Vinegars
Salmon Noodle Casserole

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Salmon Noodle Casserole


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Salmon Noodle Casserole



  • 3/4 pound cavatappi or other short cut 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
  • 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)


A great substitution would be Meyer Lemon olive oil. Adapted from marthastewart.com


Step 1. 

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.

Step 2. 

Heat olive oil in a 2 1/2 qt Dutch oven (or oven-safe pan) over medium-high. Add flour; cook, stirring, for 1 minute. Whisk in milk. Gently simmer, stirring constantly, until slightly thickened, about 7 minutes. Combine pasta mixture, milk sauce, salmon, lemon zest, scallions, dill, and reserved pasta water in a bowl. Season with salt and pepper.

Step 3. 

Cover with parchment-lined foil; bake until salmon is just opaque, 20 to 25 minutes. Serve, with lemon wedges, more scallions and dill, and breadcrumbs.

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