Clean Salmon Noodle Casserole



  • 3/4 cup raw walnuts
  • 1/2 cup plus 3 tablespoons fresh chopped parsley, divided
  • 1 cup water
  • 1 cup raw cashews (optional: soak in water for 30 minutes to 2 hours)
  • 1 teaspoon Dijon mustard
  • 2 tablespoons lemon juice
  • 1/2 teaspoon hot sauce
  • 2 tablespoons extra virgin olive oil
  • 1 1/4 cup finely chopped onion
  • 3 celery stalks, finely chopped
  • 3 carrots, finely chopped
  • 1 teaspoon Himalayan salt
  • 1 1/4 cup petite frozen peas
  • 1 5-ounce can wild salmon, drained
  • 5 cups cooked pasta shells (see notes below for brand recommendations)


1. Preheat oven to 400 degrees. Lightly oil the bottom and sides of an 8-inch casserole dish.Put walnuts and 3 tablespoons of the parsley in a small food processor. Pulse into “crumbs” and set aside.

2. Put water, cashews, Dijon mustard, lemon juice and hot sauce in a high speed blender and process until smooth and creamy. Set mixture aside.

3. Heat the oil in a large skillet over medium heat. Add the onion, celery and carrots and cook 5 to 6 minutes, or until vegetables are soft. Add salt. Add peas and cashew cream and cook, stirring occasionally, for 2 to 3 minutes. Stir in remaining ½ cup parsley. Add salmon and use a fork to break up the pieces.

4. Add the pasta shells to the casserole dish. Spoon the vegetable-cashew mixture over the noodles and stir to combine. Sprinkle the walnut-parsley crumbs on top.

5. Bake for 20 minutes. Allow casserole to cool for 10 minutes before serving. Serve warm.

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Pasta Recommendations

#1: Gluten Free: “Ancient Harvest” Organic Supergrain pasta (made with corn and quinoa)

#2: Gluten Free & Grain Free: “Banza” Chickpea pasta (made from chickpeas!)


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