Salmon Pasta Bake

Salmon Pasta Bake


  • 2 cups whole wheat penne pasta
  • 2 medium green onions
  • 1 (14½-ounce) can pink salmon in water
  • 1 cup frozen peas
  • 1 cup nonfat or low-fat plain yogurt
  • 2 teaspoons dried dill or dried parsley
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ½ cup Parmesan cheese, grated
  • 9-inch square baking dish


  • 9-inch square baking dish
  • Can opener
  • Colander
  • Cutting board
  • Large bowl
  • Large pot
  • Measuring cups
  • Measuring spoons
  • Mixing spoon
  • Sharp knife


  1. Preheat oven to 400°F.
  2. Boil the pasta according to package directions. Drain in a colander. Run under water until cool to the touch, to keep noodles from sticking together.
  3. Rinse and finely chop green onions.
  4. Drain canned salmon. In a large bowl, mix salmon, pasta, green onions, peas, yogurt, dill or parsley, salt, and black pepper.
  5. Transfer pasta mixture to a 9-inch square baking dish.
  6. Sprinkle Parmesan cheese over pasta mixture. Bake 25-30 minutes, until bubbling and golden.

Chef’s Notes

  • Try using 1 (12-ounce) can low-sodium tuna in water instead of the salmon.
  • Kick up the flavor by adding a pinch of ground cayenne pepper to the pasta mixture. Or, top with hot sauce when served.

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