Zest Salt Salmon and Spinach Pasta Bake with a Lemon Parmesan Crumb

Difficulty: Easy | Prep: 15 min | Cook: 30 min | Total: 45 min | Serves: 4 | Dietary: Contains gluten, dairy and fish

Last Sunday of winter and the pantry is doing the heavy lifting. Two tins of salmon, a bag of spinach and Chooki's Zest Chicken Salt turn into a bake that feeds four and leaves one dish to wash. The lemon in the Zest cuts straight through the cream, which is what stops this going heavy on you.

Step 1: Boil the Pasta Short

Heat the oven to 200C, or 180C fan. Cook the pasta in well salted water but pull it two minutes before the packet says. It finishes in the oven and mushy pasta bake is nobody's Sunday. Scoop out a cup of the cooking water before you drain.

Step 2: Build the Filling

Tip the hot drained pasta back into the pot and throw the spinach straight in. It wilts on the residual heat in about a minute. Pour in the cream, add the tasty cheese and 1.5 tablespoons of the Zest Chicken Salt, then fold through the flaked salmon. Loosen it with a splash of the pasta water until it looks a bit wetter than you think it should. Into a baking dish.

Step 3: Make the Crumb

Mix the panko, parmesan, lemon zest, melted butter and the last half tablespoon of Zest Chicken Salt in a bowl until the crumbs look damp. Scatter it over the top in an even layer. Do not press it down, the loose bits are the ones that go properly crunchy.

Step 4: Bake

Twenty to twenty five minutes, until the crumb is deep golden and the sauce is bubbling up the sides. Give it five minutes on the bench before you serve it or the first spoonful runs everywhere.

Tip: Do not pick the soft little bones out of the tinned salmon. Crush them between your fingers as you flake it and they vanish into the sauce, plus that is where most of the calcium is hiding.