Peppered Salmon and Asparagus Bake by Chef Nina Timm

“Print this Salmon and Asparagus Pasta Bake recipe and stick it onto your fridge, you going to make it often. My family LOVED it and as a result, I have done exactly it, stuck it on my fridge door.

This Salmon and Asparagus Pasta Bake is everything a pasta bake should be. Creamy, packed with flavor and the recipe yields at least 10-12 portions which is great.”

– Chef Nina Timm

serves 10 – 12


  • 250 g fresh asparagus
  • 400 g Three Streams Hot Smoked Peppered Salmon
  • 3 medium-sized leeks
  • 60 g butter
2 large cloves garlic – crushed
  • 80 ml a flour
  • 500 ml Woolworths Fish Stock

  • 30 ml fresh lemon juice
  • 250 m grated strong white cheddar cheese
  • 250 ml cream
  • Salt and pepper to taste
  • 500 g penne pasta – cooked according to instructions on packet
  • Chopped parsley for garnish


For the topping

  • 3 thick slices sourdough bread
  • the crispy skin of the salmon
  • 125 ml chopped parsley
  • zest of 1 lemon
  • 30 ml Olyfberg olive oil



Preheat oven to 180 C.

Remove the skin from the salmon and break the salmon in chunks. Place the salmon skins on a lined baking sheet. Bake until crispy and set aside.

Place the butter and leeks in a large skillet. Sauté until the leeks are soft, then add the garlic and asparagus.

Add the flour and stir through.

Pour in the fish stock and simmer until thickened.

Add the cheese and cream and stir until smooth, thickened, and cheese has melted.

Taste and season with salt and pepper if needed.

Cook the penne pasta in salted water according to the instructions on packet. Drain.

Add the pasta and salmon pieces to the sauce in the skillet. Stir gently and spoon into an oven casserole.

Place the bread, crispy salmon skin, lemon zest and parsley in a food processor and blitz until you have a fine crumb.

Stir in the olive oil.

Sprinkle the crumbs over the pasta in the casserole and bake in the oven until for about 30 minutes.

Serve with a simple green salad.