Baked penne with salmon + dill

Chef, Mike Ward shares his salmon and dill baked penne recipe, that is quick and easy to whip up for the family.

300g

mixed pasta

2 tsp

olive oil

green onion, thinly sliced

2 cloves

garlic, crushed

2 tsp

finely grated lemon rind

2 cups

pure cream

415g can

red salmon, drained

1 tsp

chopped fresh dill

1 cup

breadcrumbs

3/4 cup

grated tasty cheese

sprig dill

2 tbsp

capers

2 tbsp

finely chopped pickles

Preheat oven to 180°C/160°C fan-forced. Lightly grease an 8 cup-capacity baking dish.
Cook pasta in a large saucepan of boiling, salted water following packet directions until tender. Drain. Return to pan.
Meanwhile, heat oil in a frying pan over medium heat. Add onion and garlic. Cook, stirring, for 1 minute or until fragrant.
Add lemon rind, cream and salmon. Toss to combine. Reduce heat to low. Cook, stirring, for 3 minutes or until heated through.
Add dill. Add mixture to pasta. Toss to combine.
Transfer to prepared dish. Top with breadcrumbs and cheese.
Bake for 25 minutes or until golden.
Top with dill. Serve with bread.