Salmon and Beet Pasta Bake

It’s funny how certain flavors stay with you – like, actually linger in your memory the way a favorite song sometimes does. This Salmon and Beetroot Pasta Bake hits that kind of nostalgic note for me. The smell when it comes out of the oven – earthy, warm, a little sweet from the beets, with this soft waft of rich, roasted cheese – it just feels… cozy. The pinkish swirl from the beet juice mixing into the creamy base isn’t something you expect from pasta, and yet it looks sort of magical there in the dish, like it belongs. It’s not a complicated dish, not flashy. But it wraps you up all the same.

Why You’ll Crave It

• The beets bring this gorgeous blush to the pasta, giving it a surprisingly elegant look for a weeknight meal
• Salmon adds richness and heartiness, without making the dish feel heavy
• Only one baking dish needed – which means easier cleanup (we both know how important that is)
• The top layer of golden cheese gets crispy in just the right way – chewy at the edges, gooey in the middle

The first time I made this, my sister called me halfway through with one of her “what do I do with this leftover beet?” questions… and I ended up baking this while still on the phone with her. We both ate our versions together, hours apart. It tasted like home to both of us.

What You’ll Need

• Pasta: 250g, any short pasta works great here – penne, fussili, or even rigatoni if you want nice ridges for the sauce
• Fresh salmon fillets: 200g, skinned and cut into bite-sized pieces (nothing too perfect)
• Beetroot: 150g, pre-cooked and sliced or cubed – whatever looks less fussy to you that day
• Cream: 200ml, full-fat is nicest, trust me
• Cheese: 100g grated – something melty like Gruyère or mature cheddar, or you could use a mix if you’ve got odds and ends
• Salt and Pepper: to taste, always start light then build up after tasting
• Olive oil: just a drizzle, for sautéing and greasing the dish
• Fresh dill: optional, chopped – adds a really fresh top note if you have it

Easy How-To

Get that oven hot

Preheat your oven to 200°C (that’s 390°F if you’re in the States). You want it nice and hot so the top gets bubbly and golden.

Boil the pasta

Salt the water generously and cook your pasta until just al dente – remember it’ll keep cooking in the oven. Drain it and set it aside without rinsing (the starch helps the sauce cling later).

Warm up your beets

Meanwhile, get a pan going on medium heat with a splash of olive oil. Toss in the beets and sauté for around 5 minutes – just enough to wake up their flavor and get a bit of caramel on the edges.

Add the salmon

Now gently fold in your salmon chunks. Stir gently now and then, just until they go opaque and flake easily – around 5 to 7 minutes is usually plenty. Try not to overwork them.

Mix it all up

In a large mixing bowl, combine the hot pasta, beet and salmon mixture, a couple cracks of pepper, and the cream. Stir gently – the beets will tint everything this dreamy rose color.

Prep your baking dish

Grease your baking dish with olive oil – a shallow rectangular one works nicely for even browning, but use what you have.

Into the dish

Spoon the pasta mixture into the baking dish – don’t worry if it looks a bit rustic. Sprinkle all that grated cheese over the top like a heavy snowy blanket.

Bake time

Pop it into your hot oven and bake for 20-25 minutes. The top should be golden and bubbling, and you might see tiny sizzling spots at the corners – that’s when it’s perfect.

Let it rest, then serve

Out of the oven, let it sit for just 5 minutes or so – it helps everything settle. Spoon it into bowls while still warm, maybe scatter some fresh dill over if using.

Good to Know

• If your cheese is browning too fast, loosely tent with foil halfway through baking (I always forget and then love the crispy bits anyway)
• Leftovers keep beautifully – I actually like them cold the next day for lunch, almost like a pasta salad
• Beet stains are real – don’t wear a white shirt. I learned the hard way. Twice.

Serving Ideas

• A simple green salad with lemon vinaigrette on the side helps balance the creamy richness

Top Tricks

• Cube your salmon while it’s still slightly firm from the fridge – it’s easier to cut that way and keeps the edges neat

Frequently Asked Questions

Can I use canned salmon instead of fresh?

You absolutely can. Just make sure to drain it well and gently flake it in after sautéing the beets – no need to cook it again.

Is there a vegan version of this?

You can swap the cream for oat or cashew cream, use a vegan cheese that melts well, and sub tofu or baked chickpeas for the salmon. The beets do most of the heavy flavor lifting anyway.

Can this be frozen?

Technically, yes – but the cream might split a bit when reheating. If you’re freezing, reheat it gently and stir in a splash of fresh cream or plant milk to bring it back together.

Conclusion

This salmon and beetroot pasta bake is the kind of dish that quietly surprises you. It doesn’t shout or sparkle. It just sits there being quietly beautiful, tasting better than you expect, and somehow makes you want seconds (or a third little bite while standing at the counter, if we’re being honest). It’s a weeknight dinner with just a pinch of poetry.

More recipes suggestions and combination

Spinach and Feta Pasta Bake

Creamy, briny, and full of bright greens – lovely with a swirl of nutmeg

Chicken and Mushroom Casserole

Earthy, cozy, and a bit nostalgic – I like to toss in thyme too

Pesto Pasta with Cherry Tomatoes

Fresh, zippy, perfect for warm days when you just want something that takes 15 minutes flat

Broccoli and Cheddar Gratin

Golden, classic comfort food – don’t skimp on the pepper

Four Cheese Pasta Bake

Deeply cheesy, unapologetic… a wine night’s best friend