This is one of those dinners that just feels right at the end of a long day. It’s warm, creamy, full of flavour, and looks like you’ve made a real effort… even though it’s actually very simple to throw together.
This pesto salmon pasta bake has quickly become a favourite in our house. You’ve got flaky salmon, sweet roasted tomatoes, and a rich, creamy pesto sauce all wrapped up with pasta and topped with that golden, crispy finish. It’s the kind of meal that disappears quickly and gets requested again the next week.
What I love most is how versatile it is. It’s perfect for a relaxed evening at home, but it’s also lovely enough to put in the middle of the table if you’ve got people coming round. And if you like to get ahead, you can prep it earlier in the day and just pop it in the oven when you’re ready.
Ingredients
• 150g cherry tomatoes, halved or sliced
• 2 salmon fillets (about 260g)
• 2 tbsp olive oil
• 350g penne
• 1 small broccoli (about 300g), cut into small florets
• 150g pesto
• 250g mascarpone
• 50g breadcrumbs
• 20g grated parmesan
Method
Start by preheating your oven to 160c . Arrange the cherry tomatoes and salmon fillets on a baking tray on foil season well, and drizzle over half of the olive oil.
Bake for around 15/20 minutes, until the salmon is cooked through and the tomatoes are soft and juicy. Set aside to cool slightly.
Meanwhile, cook the penne according to the packet instructions until al dente.
Add the broccoli for the final 2 minutes so it cooks through but still keeps a bit of texture.
Before draining, scoop out a large mug of the pasta water—this makes all the difference to your sauce.
Return the pasta and broccoli to the pan, then stir in the pesto, mascarpone, and half of the roasted tomatoes.
Add a splash of the reserved pasta water and mix until the sauce becomes smooth and creamy, similar to double cream.
Flake in the salmon, removing the skin, and gently fold everything together so you keep those nice chunky pieces.
Transfer the mixture to a large baking dish.
Mix the breadcrumbs, parmesan, and remaining olive oil together, then scatter over the top.
Finish by adding the rest of the tomatoes.
Bake in a preheated oven at 200°C (180°C fan) for 20 minutes, or 25 minutes if cooking from chilled, until the top is golden and crisp.
A Few Handy Tips
• A little squeeze of lemon just before serving really brightens everything up.
• You can easily swap the salmon for chicken or prawns if that’s what you have.
• It reheats really well the next day, so it’s great for leftovers.
Why You’ll Keep Coming Back to This
It’s one of those reliable, no-fuss meals that still feels a bit special. Creamy, crispy, full of flavour—and easy enough to make any night of the week.
Let me know if you give this one a go—I always love hearing what you think, and any little tweaks you make along the way. Don’t forget to save it for later, because this is definitely one you’ll want to come back to.
LCChaosandhome 
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