Salmon and gnocchi pasta bake


  • spray oil
  • 250 g Gnocchi
  • 300 g broccoli chopped into small florets
  • 250 g cherry tomatoes halved
  • 2 medium zucchini grated
  • 1 cup cooked peas thawed
  • 4 Salmon fillet
  • 4 teaspoons Mediterranean seasoning
  • 1 lemon zested and juiced
  • ½ cup grated reduced-fat mozzarella
  • 2 tbsp chopped almonds
  • Fresh parsley chopped to serve


  • Preheat oven to 190°C. Spray 4 individual ovenproof dishes (around 2 cup-capacity) with oil. Cook gnocci and broccoli in a saucepan of boiling water for about 5 minutes, until gnocchi is cooked and broccoli is tender-crisp. Drain, then add to prepared ovenproof dishes.
  • Step 2 Add tomatoes and remaining vegetables. Toss well then place fish fillets on top of vegies. Top each piece of fish with Mediterranean seasoning, lemon zest and juice.
  • Step 3 Sprinkle with cheese and almonds. Bake for 25–30 minutes, or until lightly golden and fish is cooked through. Serve sprinkled with chopped fresh parsley.


Mediterranean spice mix:
3 Tbsp dried rosemary
2 tbsp ground cumin
2 tbsp ground coriander
1 tbsp dried oregano
2 tsp ground cinnamon
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