Penne Asparagus Salmon Bake

Total time: 50m
Preparation Time: 25m

For 4 people

Nutritional Information

Contains 617 Kcal, 39g Protein, 51g Carbohydrates, 26g Fat


  • Gratin
  • 250 g penne
  • 500 g green asparagus, unteres Drittel geschält, in ca. 4 cm langen Stücken
  • saltwater, boiling
  • 200 g Irish smoked salmon (Bio), zerzupft
  • 1 bunch chives
  • 0.5 tsp. paprika
  • a little pepper
  • Icing and baking
  • 2 dl milk
  • 100 g Sbrinz cheese
  • 3 eggs
  • 150 g cream quark
  • 1 tbsp. lemon juice
  • 1 tsp. salt
  • a little pepper
  • a little nutmeg

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  • Gratin

    Cook the asparagus and penne in salted water until just al dente, drain, rinse in cold water, drain again, transfer to a greased, ovenproof dish (approx. 2 1/2 l). Stir in the salmon and chives, season.
  • Icing and baking

    Combine the milk, quark, eggs, lemon juice and half of the Sbrinz, mix well and season. Pour the sauce over the bake, top with the remaining Sbrinz. Place on a baking tray and bake for approx. 25 mins. in the lower half of an oven preheated to 200°C.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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