Leslie's Random Acts of Kindness Casserole recipe

All Recipes Seafood Fish Salmon

Ingredients

1 (16 ounce) package frozen petite peas
1 (16 ounce) package fusilli pasta
1 pint heavy whipping cream
2 (3 ounce) packages smoked wild salmon, pulled into small pieces
salt and freshly ground black pepper to taste
1 cup plain bread crumbs
⅓ cup olive oil
⅓ cup chopped Italian flat-leaf parsley
1 lemon, zested and juiced

Nutrition Info

610.5 calories
carbohydrate: 61.5 g
cholesterol: 86.4 mg
fat: 34.2 g
fiber: 5.6 g
protein: 17.5 g
saturatedFat: 15.6 g
servingSize: -
sodium: 375 mg
sugar: 5.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Place peas in a large colander in the sink.

  3. Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until chewy and still firm to the bite, about 9 minutes. Drain fusilli over peas.

  4. Return fusilli and peas to the pot. Add heavy cream and smoked salmon, mix well to combine. Season with salt and black pepper. Pour into a 9x13-inch casserole dish.

  5. Combine bread crumbs, olive oil, parsley, lemon zest, and lemon juice in a small bowl, mix lightly with a fork. Scatter topping over casserole.

  6. Bake in the preheated oven until golden, about 20 minutes.

Recipe Yield

1 9x13-inch casserole dish

Recipe Note

I make this easy-peasy, one-pan pasta dish for new parents or stressed-out friends and it always seems to make the evenings go a little more smoothly. The smoked salmon and green pea combo plays up the salty-sweet flavors loads of people crave, and the lemon zest/breadcrumb topping brightens up what could be an over-the-top rich dish.

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