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🍝 Creamy Salmon Pasta Bake

1036 kcal · 30 min · 4 servings

Ingredients

• 400 g Broccoli florets
• 500 g Tube pasta (e.g. elbow macaroni)
• 400 g Salmon fillet
• 50 g sun-dried tomatoes (packed in oil)
• 1 tbsp capers
• 250 ml heavy cream
• 150 ml milk
• 4 eggs
• 50 g crème fraîche
• 75 g grated cheese (e.g. Gouda)
• 1 bunch basil (10 g)
• salt
• pepper

Instructions

1. 1. Preheat the oven to 200 degrees Celsius (conventional heat). If using fan-assisted heat, set it to 180 degrees Celsius. For gas ovens, select setting 3. Lightly grease the baking dish to prevent sticking. Wash the fresh basil thoroughly. Shake off excess water and pluck the leaves from the stems. Wash the broccoli and remove the tough stalk ends. Pat it dry. Place the broccoli in a pot with boiling, salted water. Blanch it (cook briefly in boiling water) over medium heat for 5 to 7 minutes. Remove the pot from the heat and immediately shock the broccoli with cold water. Let it drain well.
2. 2. Cook the pasta in a separate pot with boiling, salted water. Cook for about 5 minutes until al dente (firm to the bite). Drain the pasta and let it drip dry. Rinse the salmon under cold running water. Pat it dry with kitchen paper. Cut the salmon into small cubes. Take a large bowl. Whisk the cream and milk together. Beat in the eggs. Stir in the crème fraîche. Add the grated cheese, dried tomatoes, and capers. Season the mixture generously with salt and black pepper. Add the drained pasta, broccoli, and salmon cubes to the bowl. Mix everything well until the pasta is evenly coated. Transfer t
3. 3. Pour the egg-cheese-cream mixture evenly over the pasta and salmon mixture in the dish. Bake the casserole in the preheated oven for about 30 minutes. It should turn golden brown and bubble. Remove the dish from the oven. Let the casserole cool down briefly. Serve it warm. Garnish the dish with the fresh basil leaves.

Nutrition per serving

• kcal: 1036
• Protein: 54 g · Fett/Fat: 48 g · Carbs: 97 g