This Roasted Salmon Pasta Casserole recipe is a restaurant-quality dinner that you can easily make at home. The creamy vodka sauce makes the salmon taste so good!
Cook the orzo pasta: Boil 2 cups of orzo pasta according to package instructions in salted water. While the pasta is cooking, prep the rest of the ingredients for the recipe.
Then, drain the pasta and mix in 2 tbsp of butter and transfer to a buttered or sprayed with nonstick spray 9"x12" baking dish. Even out the pasta layer. Set aside.
Preheat oven to 400F° with the baking rack in the middle.
Make the sauce: In a quart measuring cup or in a large bowl mix until well combined 1 1/2 cup of vodka sauce, 1 1/2 cup of heavy cream, 1/2 tsp kosher salt, 1/2 tsp black ground pepper, half of the chopped parsley (about 2 tbsp) and 4 cloves of pressed garlic.
Pour half this mixture over the orzo pasta and spread around. Set aside.
Prepare Salmon: Place the salmon fillet on a cutting board, bottom side up and cut into 8 serving size pieces making sure they're all about the same size. Now sprinkle with half the salt (1 tsp) and half the ground pepper (1/4 tsp).
Transfer the salmon pieces into the baking dish over the orzo and the sauce, top side (unseasoned) up and arrange them evenly throughout. Sprinkle the rest of the salt (1 tsp) and pepper (1/4 tsp) on top of the salmon.
Next, pour the remaining sauce mixture over the salmon, making sure all parts of it are covered.
Bake: Cover the baking dish with aluminum foil and bake for about 50 minutes. Remove the foil and bake uncovered for another 10 minutes. The dish is cooked when a thermometer inserted into the center of the thickest salmon fillet registers 145F. The casserole should be bubbling everywhere including the middle of the salmon bake, not just the sides.
Remove from the oven and sprinkle with the remaining 2 tbsp of chopped parsley for garnish if desired. Serve while hot.
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