This Salmon and Leek Pasta Bake is a delicious family meal featuring tender chunks of salmon, sautéed leeks and pasta in a rich tomato sauce, all topped with melted cheese and baked until golden and bubbling.
Salmon and leeks are a classic combination, and this pasta bake is a great way to enjoy them in an easy, comforting dish. It's perfect for getting more fish into your diet and makes a satisfying meal that the whole family will love.
Calories in Salmon Leek Pasta Bake
This recipe serves 2 and is 572 calories per serving.
If you're looking for more recipes by calories, you'll find plenty of options grouped by calorie range here: Slimming Eats Low Calorie Recipes
If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie needs using a reliable calorie calculator. The calorie counts provided are estimates and can vary depending on the exact ingredients and portion sizes you use. Using your own calculations helps ensure you're meeting your individual needs. A calorie calculator can help you make informed choices and stay on track with your goals.
See the recipe card for full nutritional estimation.
Ingredients Notes
To make this recipe you will need the following ingredients:
- Rotini Pasta: I used rotini (fusilli) for this recipe, as the twists are perfect for catching the tomato sauce and melted cheese. Other short pasta shapes such as penne, rigatoni or farfalle will also work well.
- Salmon: Fresh skinless salmon fillet is ideal. Cut it into bite-sized pieces so it cooks evenly throughout the bake. You can also use leftover cooked salmon if you have some to use up.
- Leeks: Leeks pair perfectly with salmon, adding a mild sweet onion flavour. Make sure to wash them thoroughly, as dirt can often get trapped between the layers.
- Passata and tomato paste: These combine to create a rich tomato sauce without needing lots of ingredients. The tomato paste adds extra depth of flavour and helps thicken the sauce.
- Stock: Chicken or vegetable stock both work well. Use a good-quality stock for the best flavour.
- Onion and garlic: These form the flavour base of the sauce and add plenty of savoury depth to the dish.
- Parsley and oregano: Fresh parsley adds freshness, while oregano complements the tomato sauce and salmon beautifully.
- Cherry tomatoes: These add little bursts of sweetness and freshness throughout the bake. Regular tomatoes can be used if needed, just chop them into small pieces.
- Parmesan and mozzarella: Parmesan adds a savoury cheesy flavour, while mozzarella gives that delicious golden, melted topping. For the best results, grate your own cheese rather than using pre-shredded varieties.
- Olive oil spray: Used for sautéing the vegetables with minimal oil while still helping them soften and develop flavour.
Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.
See the recipe card for specific quantities and instructions.
Variations and Substitutes
This Salmon and Leek Pasta Bake is easy to adapt with whatever ingredients you have on hand.
- Use canned salmon: If you don't have fresh salmon, canned salmon works perfectly in this recipe. Simply drain well, remove any skin or bones if preferred, and stir it into the sauce before baking.
- Add shrimp: Cooked shrimp can be added alongside the salmon or used in place of it for a delicious seafood pasta bake.
- Switch up the vegetables: Leeks pair beautifully with salmon, but you can also add spinach, peas, mushrooms, courgette, broccoli or asparagus for extra vegetables and flavour.
- Make it creamy: Stir a few tablespoons of light cream cheese into the tomato sauce before combining with the pasta for a creamier, richer sauce.
- Try different cheeses: Mozzarella and parmesan are a great combination, but cheddar, Gruyère, reduced-fat mozzarella or a mature cheese blend all work well as toppings.
- Swap the herbs: Fresh dill, chives or basil all pair wonderfully with salmon and can be used instead of, or alongside, the parsley and oregano.
- Use a different pasta: Rotini, penne, rigatoni or farfalle are all great choices for pasta bakes and hold the sauce well.
- Add extra protein: Cooked chicken can be used in place of the salmon, or combined with the salmon for an even heartier bake.
Side Suggestions
This Salmon and Leek Pasta Bake is a complete and satisfying meal on its own, with salmon, vegetables and pasta all in one dish. If you have a larger appetite or want to add some extra vegetables to your plate, there are plenty of great options.
A simple mixed salad is always a good choice alongside a pasta bake. Try a combination of lettuce, tomatoes, cucumber, carrot, peppers, red onion or beetroot for a fresh and colourful side dish that complements the rich cheesy topping.
If you prefer a hot side, serve with some steamed, sautéed or roasted vegetables. Broccoli, green beans, asparagus, spinach, courgette or cauliflower all pair beautifully with the salmon and tomato sauce. You could also add a side of garlic green beans or tenderstem broccoli for an easy vegetable accompaniment.
Storing, Freezing and Reheating
Storing: Allow the pasta bake to cool completely, then cover tightly or transfer to an airtight container and store in the refrigerator for up to 3 days.
Freezing: This pasta bake freezes well. Portion into freezer-safe containers and freeze for up to 3 months. Defrost overnight in the refrigerator before reheating.
Reheating: Reheat in the oven at 180°C (350°F) until heated through and bubbling, or microwave individual portions until piping hot. If the pasta has absorbed some of the sauce during storage, add a splash of stock or water before reheating to help keep it moist.
Top Tip: If reheating in the oven, sprinkle over a little extra mozzarella or parmesan before baking for a freshly baked cheesy topping.
More Salmon Recipes
Looking for some other Salmon Recipes? Check out these:
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Recipe Card
Salmon and Leek Pasta Bake
Salmon and Leek Pasta Bake - a delicious recipe using fresh salmon, sauteed leeks and a delicious homemade tomato pasta sauce all topped with melted cheesy goodness.
Ingredients
- 120g (4.3oz) of rotini pasta, uncooked
- 150g (5.5oz) fresh skinless salmon fillet (uncooked), sliced into smaller pieces
- 1 large leek, sliced
- ¾ cup (180g) of passata
- ¼ cup (120ml) of stock (chicken or vegetable are best)
- 2 tablespoon of tomato paste
- 2 cloves of garlic, minced
- 1 small onion
- ¾ tablespoon of chopped fresh parsley
- ½ teaspoon of oregano
- 10 cherry tomatoes, halved
- 30g (1.1oz) of parmesan cheese
- 50g (2oz) of mozzarella
- black pepper
- olive oil cooking spray
Instructions
- Preheat oven to 180c, Fan 160c, 350f or gas mark 4
- Add pasta to a saucepan of boiling hot water and cook until al dente. Drain water and set aside
- Spray a frying pan over a medium-high heat with some olive oil spray, add the onion, leeks and garlic and cook until softened.
- Add the passata, tomato paste, stock, herbs, tomatoes and a pinch of black pepper.
- Bring to a boil and then simmer until it reduces down and thickens.
- Add the fresh salmon and pasta and mix to combine
- Transfer to an ovenproof dish and top with the mozzarella and parmesan.
- Place in the oven and bake for approx 30 mins, until cheese has melted and salmon is cooked through.
- Serve with your choice of side and Enjoy!!
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
- ❄️ Freezer Friendly - - see storing, freezing and reheating section.
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Nutrition Information
Yield
2Serving Size
1 SERVINGAmount Per Serving Calories 572Total Fat 15gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 20gCholesterol 107mgSodium 878mgCarbohydrates 68gFiber 5gSugar 14gProtein 37g
Nutritional information, values, points etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.
Louise Sleigh says
Hello! Just want to congratulate you on your wonderful blog. I found your site whilst searching for Extra Easy food recipes and there you were. Thank you so much for sharing all these amazing recipes. You're a God send!!! I'm making the Salmon and Leek pasta bake tonight. I've also just subscribed to your updates. Can't wait to get started! Best wishes, Louise. 🙂
Roisin McGonigle says
Hi i tried this last night and i loved it, i also made a chicken version for my daughter (as she doesn't like salmon) and it was just as nice, I'm in love with your creamy pasta sauce, it nicer than any pasta sauce i've ever had. Thank you so much for sharing your wonderful recipes <3 xx
Alison says
Can I just ask how it is 1HEB, as there’s mozzarella and parmeasan? Sorry if it’s a silly question! Sounds delicious, can’t wait to make it!
Shevy (Slimming Eats) says
Hi Alison, the entire recipe serves 2 people, so 2 HEa's for the whole recipe, but divided in half, that makes 1 HEa per serving. 🙂
Jane says
Can this be frozen please ?
Shevy (Slimming Eats) says
Hi Jane - pasta bake is always best eaten when cooked, but it's fine for freezing.
Mary says
Salmon ,leek and pasta bake is FABULOUS . Thank you XXX
Babs says
oh Siobhan that recipe is so so good. One of my favourites. Easy to prepare beforehand too. Thankyou for all your tasty recipes. Always turn to the slimming Eats to see what I can cook that night without the guilt of unwanted calories! Keep up th good work.
Shevy (Slimming Eats) says
thank you so much Babs, I'm so happy to hear you are enjoying the recipes.
Sue says
Hi do you leave the skin on the salmon please
Shevy (Slimming Eats) says
Hi Sue, the salmon fillets I used had no skin, so I would remove.
Ina Macarthur says
All your recipes sound great - is there an easy way to download and/or print just the ingredients and instructions? Thanks
Shevy (Slimming Eats) says
each recipe has a print function of the recipe box - just make sure you are not trying to print through facebook as it won't work.
Leanne Bridgwood says
Amazing recipe very tasty
Jenny says
Just made the salmon and leek pasta bake for lunch, was delicious .Thank you Siobhan , another great recipe.
Sarah says
Have just made this for my hubbies tea tomorrow (I ain’t eating pasta at mo) but I have to say the kitchen smelt amazing, sent portion round to mother in laws for her to try x
Marion Anderson says
I have just had this for tea - it was wonderful. I have to say Shevy that you are a gift from God.
Roxanne says
Hi, just wondering did you use grated mozzarella?
Jean Heath UK says
This was a lovely meal although I did add extra fish from a pack as my husband likes more fish than pasta but overall the taste was great. ( I did add a little brown sugar as I do to all tomato sauce recipes.)
There is some left over for a cold pasta meal for tomorrow.