This salmon noodle casserole is filled with creamy pasta, chunks of salmon and plenty of vegetables for a well-rounded meal. Dijon mustard flavors the dish, complementing the salmon and asparagus., November 2022


Credit: Photographer: Brie Goldman, Food Stylist: Charlie Worthington

Recipe Summary

1 hr
2 hrs


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°F. Bring a large pot of water to a boil over high heat. Add noodles; cook, stirring occasionally, until slightly softened but still somewhat firm, about 5 minutes (the noodles will be undercooked). Add asparagus; cook, stirring often, until the asparagus is bright green and tender-crisp and the noodles are fully cooked, about 2 minutes. Drain and set aside. 

  • Wipe the pot clean. Add 2 tablespoons oil and heat over medium-high heat. Add leek; cook, stirring occasionally, until softened and translucent, about 5 minutes. Add garlic; cook, stirring often, until fragrant, about 1 minute. Sprinkle with flour. Reduce heat to medium and cook, stirring constantly, for 2 minutes. Gradually add milk, whisking until smooth. Bring to a gentle boil over medium-high heat, whisking often. Reduce heat to medium-low; gently simmer, whisking often, until thickened, about 5 minutes. Remove from heat. Add mustard, salt, pepper and cayenne; stir until well combined. Add the noodle-asparagus mixture, salmon and peas; fold until the noodles are fully coated. Spread the mixture evenly in a 2-quart baking dish.

  • Combine panko, cheese, parsley and the remaining 1 teaspoon oil in a medium bowl; stir until well mixed. Sprinkle evenly over the casserole. Bake until the cheese is melted and the topping is golden brown, about 15 minutes. Let stand for 5 minutes before serving.

Nutrition Facts

1 1/3 cups
441 calories; protein 25g; carbohydrates 47g; dietary fiber 6g; sugars 11g; fat 15g; saturated fat 6g; mono fat 4g; poly fat 2g; cholesterol 50mg; vitamin a iu 1319IU; vitamin b3 niacin 4mg; vitamin b12 3mcg; vitamin c 8mg; vitamin d iu 73IU; vitamin e iu 1IU; folate 63mg; vitamin k 34mg; sodium 454mg; calcium 351mg; iron 2mg; magnesium 45mg; phosphorus 317mg; potassium 461mg; zinc 1mg; omega 3 fatty acid 1g; omega 6 fatty acid 1g; niacin equivalents 7mg; selenium 24mcg.