Cajun Salmon Pasta Bake for Mothers Day

I was asked to come up with a simple recipe for Mother’s day so that even the less experienced can give their mum a dinner they can be proud of.

Equipment needed includes a large wok, a sauce pan and colander, two oven dishes and two plates.

Ingredients required as follows;

  • Two Salmon fillets
  • Cajun spices
  • One can of chopped tomatoes
  • One red or yellow pepper, diced
  • One tablespoon of Capers
  • One tablespoon of Pesto [contains nuts]
  • Penne pasta
  • Olive oil


Set your oven to the highest setting. 

Place the Salmon fillets on grease proof paper on a baking tray and sprinkle with one and a half tablespoons of Cajun spices. 

Turn your oven down to 180c and place the tray in the oven.  Leave it for ten minutes to cook. 

Take the wok and place it on a stove ring on about half power.  Allow it to heat slowly. 

Add boiling water to a sauce pan with a tablespoon of salt and allow to simmer.  Add two cereal bowls of Penne pasta to the water and leave it to soften. 

By now the oil in the wok should be nice and hot, so dice your pepper and fry it off.  Once it is nice and soft, add a can of chopped tomatoes and a good tablespoon of Pesto, and another one of Capers.  Season it with a teaspoon of salt and pepper.  Keep stirring and reduce the heat.

Once the Penne is nice and soft, drain it in the colander and add it to the wok.  Give it a good stir in. 

After the ten minutes are up, the salmon should be just nicely baked, and not too dry.  Gently pull it off the skin, and add it to the wok.  Stir the salmon into the mix and allow it to crumble and absorb the tomatoes.

Transfer the mix into two ovenware dishes and sprinkle with a handful of parmesan cheese shavings.  Place in the oven and bake for about five minutes.

Carefully place the ovenware dishes on to plates and serve.

Happy Mother’s Day!

By chef Nick Gilmartin who can be contacted on @Nick1975 or find out more here.