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Salmon and Spinach Noodle Bake

Salmon and Spinach Noodle Bake
  • Duration
  • Cook Time
  • Prep Time
  • 12 ServingsServings


  • 12 oz. Medium or Wide Egg Noodles, uncooked
  • 2 tbsp. vegetable or olive oil
  • 2 leeks, chopped
  • 2 garlic cloves, minced
  • 1/3 cup flour
  • 2 cups 2% milk
  • 2 tbsp. Dijon mustard
  • 2 tbsp. chopped fresh dill or 1 tsp. dried dill
  • Salt and freshly ground black pepper to taste
  • 2 10- oz. packages frozen chopped spinach, thawed and squeezed dry
  • 2 14 .75-oz. cans best quality red salmon, or about 1 <= lb. fresh salmon, poached and skin and bones removed
  • Vegetable oil cooking spray
  • Garnish (optional):
  • 2 oz. smoked salmon, cut into thin strips
  • Fresh spinach leaves
  • Fresh dill sprigs
  • Roasted red peppers
  • Lemon slices



1 Preheat oven to 350° F. Cook noodles slightly less than package directions, very "al dente." Drain and set aside.

2 While noodles are cooking, heat oil over medium-high heat in large saucepan.

3 Add leeks and garlic and saute, stirring occasionally, until leeks are softened, about 5 minutes.

4 . Add flour and cook, stirring, 2 more minutes. Gradually add the milk, stirring constantly.

5 Bring to a boil, then reduce heat and simmer sauce, stirring constantly, until thickened, about 10 minutes. Stir in mustard, dill and salt and pepper to taste.

6 Add the spinach, salmon and cooked noodles to the cream mixture; blend well.

7 Spray a 9 or 10-inch ring mold with vegetable oil cooking spray.

8 Transfer noodle mixture into the mold and press lightly. Bake 20-25 minutes.

9 Loosen edges with a knife and invert onto platter. Garnish, if desired, with smoked salmon strips, dill sprigs and lemon slices.

10 *Two cans of tuna, packed in fresh spring water may be used as a substitute for the salmon.

Source: National Pasta Association

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