Salmon and tomato fusilli gratin
Serves: 4
Prep time: 25 minsTotal time: 
Recipe photograph by Ant Duncan
Salmon and tomato fusilli gratin
Recipe by Cate Dixon
This speedy salmon pasta bake has a crunchy topping from Parmesan, parsley and breadcrumbs
Serves: 4
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
565Kcal
Fat
20gr
Saturates
4gr
Carbs
66gr
Sugars
8gr
Fibre
7gr
Protein
26gr
Salt
0.6gr
Cate Dixon
Cate is a professionally trained chef turned recipe writer and food stylist with a love of vibrant, seasonal and nourishing dishes. When she’s not experimenting in the kitchen, she’s cycling between local markets or tending to her many flowerpots
See more of Cate Dixon’s recipes
Cate Dixon
Cate is a professionally trained chef turned recipe writer and food stylist with a love of vibrant, seasonal and nourishing dishes. When she’s not experimenting in the kitchen, she’s cycling between local markets or tending to her many flowerpots
See more of Cate Dixon’s recipes
Ingredients
- 1 x 240g pack salmon fillets
- 300g dried fusilli
- 2 tbsp extra-virgin olive oil
- 1 small onion, finely chopped
- 3 large garlic cloves, finely chopped
- 600g fresh tomatoes, deseeded and roughly chopped
- 50g pitted green olives in brine, sliced
- 1 x 30g pack flat-leaf parsley, finely chopped
- 30g fresh white breadcrumbs
- 30g Italian-style hard cheese or Parmesan, finely grated
Step by step
- Preheat the oven to 220°C, fan 200°C, gas 7.
- Place the salmon on a baking tray, season and roast in the oven for 8-10 minutes until cooked but still with a slightly pink centre. Cool slightly then flake into large chunks. Switch the oven to its grill setting.
- Meanwhile, bring a pan of salted water to the boil and cook the pasta until al dente, drain and return to the pan.
- While the pasta is cooking, heat the oil in a deep frying pan or shallow casserole, over a low heat. Add the onion and garlic, and fry for 3-4 minutes before increasing the heat to high and adding the chopped tomatoes, olives and half the parsley. Cook for a further 5 minutes until the tomatoes start to break down slightly. Add the pasta and flaked salmon and mix until well combined. If the handles of your pan aren’t ovenproof, tip the pasta into a baking dish.
- Mix together the remaining parsley, the breadcrumbs and grated cheese and sprinkle over the pasta. Grill for 5 minutes until golden and slightly crisp.
