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    Gremolata Crusted Salmon Bake

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    Gremolata Crusted Salmon Bake

    Italian gramolata is an aromatic mixture of parsley, lemon zest and garlic.

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 4


    • 300g Waitrose Dried Festoni (or pasta shape of your choice)
    • 4 tbsp milk
    • 500g salmon fillet, skinned
    • 500g tub Waitrose Fresh Cheese Sauce
    • 4 tbsp Waitrose Cooks' Ingredients Nonpareille Capers, drained and rinsed
    • 2 cloves garlic, chopped
    • Finely grated zest of 1 lemon
    • 20g pack flat-leaf parsley, chopped
    • 25g Cooks' Ingredients Breadcrumbs


    1. Preheat the grill to medium. Cook the pasta according to pack instructions. Heat the milk in a frying pan until bubbling, add the salmon and a little seasoning, and cover with a lid. Cook gently for 6-7 minutes or until just cooked through. Using a slotted spoon, transfer to a plate and keep warm, reserving the milk in the pan. Pour the cheese sauce into the frying pan and add the capers. Cook gently, stirring until very hot.
    2. Drain the pasta and add to the pan. Flake the fish into the pan. Toss the ingredients together until combined then tip into a shallow, heatproof dish.
    3. Mix together the garlic, lemon zest and parsley, and add the breadcrumbs. Scatter over the pasta bake and grill for 1-2 minutes until the breadcrumbs begin to colour. Serve with steamed green beans.

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