Italian broccoli & salmon bake

Italian broccoli & salmon bake

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(164 ratings)

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Cooking time

Prep: 25 mins - 35 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 4

Take a fresh look at broccoli with this creamy pasta bake

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
817
protein
49g
carbs
64g
fat
42g
saturates
18g
fibre
5g
sugar
0g
salt
1.3g

Ingredients

  • 250g penne
  • 300g broccoli, cut into large florets
  • 25g butter
  • 25g plain flour
  • 600ml milk
  • 100g mascarpone
  • 8 sundried tomatoes (preserved in olive oil), drained and thickly sliced
  • 2 tbsp small capers (optional) rinsed to remove excess salt or vinegar
  • 8 anchovy fillets, halved (optional)
  • 10 large fresh basil leaves, roughly torn
  • 4 fresh skinless salmon fillets
  • 50g mature cheddar, finely grated

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Method

  1. Preheat the oven to 190C/gas 5/fan 170C and get out an ovenproof dish (measuring 20 by 30cm, and about 5cm deep). Meanwhile, put a large pan of water on to boil for the pasta. When it is boiling rapidly, tip in the pasta with a generous sprinkling of salt. Give it a stir, return to the boil and cook for 6 minutes. Add the broccoli, then return the water to the boil and cook for 4 minutes more, until the broccoli is on the firm side of just tender. Drain well.
  2. While the pasta is cooking, put the butter, flour and milk in a large pan and heat, whisking or stirring continuously, until it thickens to make a smooth sauce. Remove from the heat and stir in the mascarpone, sun-dried tomatoes, capers (if using), anchovies (if using) and basil, then add the pasta and broccoli and season well.
  3. Halve the salmon fillets widthways (you will see that there is an obvious divide on each fillet) then place the pieces in a single layer on the base of the ovenproof dish. Spoon the broccoli mixture on top, then scatter with the grated cheddar. (You can chill this for up to 4 hours if you want to get ahead.)
  4. Bake for 30 minutes until the mixture is just starting to bubble round the edges and the mixture is pale golden – don’t let it go too dark or the fish will overcook.

Recipe from Good Food magazine, February 2003

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Comments

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Barbora Briss's picture
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delicious! I used linguine pasta and didnt bake it, it was creamy, whole family loved it!
Bit big portions for 4 people!

Jacqui M's picture
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One of my favourite recipes to treat the family to (I say treat because it's not cheap to make). I omit the capers and anchovies though cause they're not my thing, and I use cream cheese instead of mascarpone as it's too expensive here in NZ.

luceliawinskill's picture

Lovely dish. Iended up using a whole tub (250gr) of mascarpone and it was absolutely delicious. This is a defone to be made once a week.

macinnes48's picture
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I used sun dried tomato pesto to taste as I didn't have sun dried tomatoes or mascarpone. I also left out the capers. It was really tasty and so easy.

yasmin70's picture
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Delicious. I just left out the capers as wasn't sure what they would add to the dish. I would chop the sun dried tomatoes a little smaller next time but otherwise would change nothing about this dish. It was lovely.

denidax's picture
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Delicious!!!... Made it without the anchovies and capers and everybody in my house loved it, including my 1 year old, who was eating it with both hands! Will definitely make it again

Carla2014's picture

Made this but missed out the tomatoes, capers, basil and anchovy as I thought they may offend my 4 year old. We both loved it, and it always makes me extra happy when my son eats salmon. Good mum award for me :)

pattiemac's picture

Wow, we really loved this dish. Will be adding this to my favourites. Really creamy with lots of flavour from the anchovies, sundried toms and the capers. Will be making this again very soon.

mummymona's picture

Dish is lovely.. eaten by both my kids who are 5 & 20months. Lovely flavour. I did add garlic s&p. Defo a fav in my house :)

mrtrunin's picture
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Fantastic dish! Since our local store was out of basil, we substituted it with thyme – tasted deliciously.

redrickshaw's picture

Made this last night and still a bit bland even though as I ground some new peppercorns in, the top of the jar fell off and all the peppercorns fell in! Managed to fish most of them out. i didn't add anchovies. It was the first time I'd used sun-ripened toms and I didn't really think the flavor suited the dish. Next time I will use ideas from other comments to lower calorie content and probably add cherry tomatoes.

ishouldbeeating's picture

Really delicious. A hit with all the family from 1 to 40! Followed the recipe apart from using Philadelphia instead of mascarpone.

lzallen's picture
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this could be my favourite meal

hleggy's picture
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I made this for dinner yday and we really enjoyed it!

Only used 200g pasta which was enough for 4 adult portions (had it for dinner today too!). I used light soft cheese rather than mascarpone and used green pesto in the sauce. Found sauce didn't thicken and I was stirring it for ages (maybe cos I used skimmed milk?) bit of cornflour solved the problem though!

I also put onions and garlic in as other people have mentioned. Served it with garlic bread. Mmm lovely alternative way to cook salmon!

thecherub's picture
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This was great, far better than the quick meal I thought it would be. The anchovies really made it. I left out the capers but followed the recipe to the letter for the rest of it. We will definitely be making this again.

stooboy's picture
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A bit to fishy for us but might make a variant without the anchobies. as the brocolli bake was good

ftlmcs's picture
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Lovely meal, will definitely make it again!!

misscyip's picture
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This was easy to make and with light flavours was quite enjoyable. However, must remember to put plenty of seasoning in as I found it a tiny bit bland.

katthekat3's picture
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Looks really colourful and inviting, tasty but was a little too rich and ever so slightly bland.

darrenbell284's picture
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Excellent meal. My missus isn't huge on pasta yet she just said "I could eat this every night this week". It was filling, warming, with several nice flavours running through. Will definitely be making this again, and I probably wont even change anything.

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