Baked Salmon with Pasta Casserole

1. 1 Egg noodlespack 400 g ≈ $2.50 70 g
2. 2 Salmon filletpack 400 g ≈ $10.50 120 g
3. 3 Tomatoes≈ $4.67 per kg 40 g
4. 4 Zucchini≈ $3.00 per kg 115 g
5. 5 Eggspack 10 pcs ≈ $1.93 1 pcs
6. 6 Adyghe cheesepack 300 g ≈ $5.00 40 g
7. 7 Hard cheesepack 200 g ≈ $2.70 15 g
8. 8 Soy sauce 6 ml
9. 9 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Boil the pasta in salted water for 5–7 minutes, then drain.

2. Cut the salmon² into small cubes, dice the tomatoes³, and grate the zucchini⁴, then squeeze out excess moisture.

3. Mix the salmon², zucchini⁴, tomatoes³, and soy sauce, and let it marinate for 15 minutes.

4. Whisk the egg¹, then combine with the pasta and grated Adyghe⁶ cheese.

5. Layer in a baking dish: half the pasta, then the salmon²-zucchini⁴ mix, then the remaining pasta.

6. Sprinkle with hard⁷ cheese and bake at 200°C (390°F) for 20 minutes until golden and the salmon² is cooked through.

In short

• In the planner this dish is cooked for two days: reheat on day two.