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Lunch recipe · from the recipe book

Salmon Shells in Green Pea-Spinach Cream

Tender pasta shells and flaky salmon baked in a bright green, velvety pea and spinach sauce with lemon zest and dill.

Salmon Shells in Green Pea-Spinach Cream

Ingredients

  • 12⅔ cups3,000 gWater
  • ¾ tsp4 gSaltdivided
  • 10½ oz300 gPasta, drymedium shells
  • 1 lb450 gSalmon filletskinned, cut into 1-inch cubes
  • 2 tbsp30 gUnsalted butter
  • 1 medium110 gYellow onionfinely chopped
  • 3 cloves9 gGarlicminced
  • ¼ cup30 gAll-purpose flour
  • 2½ cups (590 ml)600 gMilk, 2%
  • 4 cups loosely packed120 gBaby spinach
  • 1½ cups200 gGreen peas, frozendivided
  • ⅓ cup grated40 gGrated Parmesan
  • 2 tsp4 gLemon zest
  • 1 cup sprigs8 gFresh dillchopped
  • ½ tsp1 gBlack pepper
  • 2¼ tsp10 gOlive oil

Steps

  1. Preheat the oven to 375°F (190°C). Brush a 9x13-inch baking dish with the olive oil.
  2. Bring the water to a boil in a large pot with half the salt. Cook the pasta 2 minutes less than the package says, then drain.
  3. Meanwhile, melt the butter in a saucepan over medium heat. Cook the onion for 5 minutes until soft, then add the garlic for 30 seconds.
  4. Stir in the flour and cook 1 minute. Gradually whisk in the milk and simmer, stirring, for 4 to 5 minutes until thickened.
  5. Stir the spinach and half the peas into the sauce and cook 1 to 2 minutes until the spinach wilts. Carefully blend the sauce until smooth (vent the blender lid), then return it to the pan.
  6. Stir the parmesan, the remaining half of the salt, the black pepper, lemon zest, dill and the remaining half of the peas into the green sauce.
  7. In the baking dish, gently toss the drained pasta and the salmon with the green sauce and spread it evenly.
  8. Cover with foil and bake 25 to 30 minutes, until the salmon flakes and reaches 145°F (63°C) and the sauce bubbles at the edges.
  9. Rest 5 minutes before serving.

Contains: Milk, Fish, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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