Sally has more than just seashells by the seashore! She’s also got a piping hot dish of Seaside Noodle bake waiting for you. Get ready to reel in the deliciously oceanic flavors of this creamy, buttery, pasta-and-salmon bake! Be the beachcomber you know you can be and find yourself a bite of this Seaside Noodle Bake. It’s calling you!


  • 3/4 pound cavatappi or other short pasta
  • 8 ounces frozen peas
  • 3 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 3/4 pounds salmon, boneless and skinless, cut into 1 1/2-inch pieces
  • 1 teaspoon fresh lemon zest, finely grated
  • 1/2 cup scallions, chopped, plus more, to taste, for garnish
  • 1/2 cup fresh dill, chopped
  • salt, to taste
  • freshly ground pepper, to taste


Step 1 –Preheat the oven to 375 degrees F.

Step 2 –Grease a 2 1/2-quart baking dish.

Step 3 –In a large pot of salted boiling water, cook the pasta until about 4 minutes shy of al dente, according to the package directions.

Step 4 –Reserve 1/2 cup of the pasta water.

Step 5 –Add the peas to the pasta and drain the water immediately.

Step 6 –In a medium saucepan over medium-high heat, melt the butter.

Step 7 –Add the flour to the melted butter and cook, while stirring, about 1 minute.

Step 8 –Whisk the milk into the flour mixture and gently simmer, stirring constantly, until slightly thickened, about 7 minutes.

Step 9 –In a large bowl, add the pasta-peas mixture, the reserved pasta water, the milk mixture, the salmon pieces, the lemon zest, 1/2 cup of the scallions, and the dill and mix to combine.

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Step 10 –Season the salmon mixture with the salt and the pepper and stir to combine.

Step 11 –Pour the salmon mixture into the prepared baking dish.

Step 12 –Cover the baking dish with foil lined with parchment paper and bake the noodle bake until the salmon pieces reach an internal temperature of 145 degrees F, about 20-25 minutes.

Step 13 –Serve the noodle bake garnished with the extra scallions.