Italian broccoli & salmon bake

Italian broccoli & salmon bake

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(155 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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ibizafan's picture
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Nice recipe, used Philadelphia as wouldnt have used the rest of a 250g tub ricotta for anything else... good flavours, nice heated up again for lunch at work.

clarkeyclarke's picture
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I gave it 5 stars why did only two appear? Good job I am better at cooking than computers ahhhh

clarkeyclarke's picture
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Delicious. Lovely mascarpone flavour running through. May even chuck in some ricotta next time for more cheese. Even my 7 year old said it was "lovely" :)

claireydryds's picture
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I typed in salmon in the good food recipe search and found this one and it had great ratings! I had salmon to use up and everything else I had to use up, I sustituted the following for those reasons.
brocolli with spinach,
500 instead of 600ml milk as thought it was quite runny, I also added a tsp of mustard as previoiusly advised
100g cream cheese instead of mascarpone
didnt have any anchovies or basil so just used dried basil
I also added extra cheese for topping

I read a few comments about lack of flavour, just to ensure there was plenty of flavour I added the following,gently fried a mixture of 1 chopped red chilli, 1 yellow pepper, 1 red onion,3 shallots and 2 cloves of garlic

Delicious recipe perefect for dinner parties/having friends round as you can prepare it in advance
Cant wait to have the rest for lunch tomorrow and will def make again, fantastic!

sarahdee062's picture
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Been making this for a few years now, absolute favourite!! I do, however, cut out the sun-dried toms as dont find the flavour mixes well with the overall dish.

dorothyd's picture
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This was wonderful, didn't have any mascapone, so used a tub of Garlic and Herb cream cheese. Full of flavour, will defo make again.
As mentioned by other users, I do not like anchovies, but you honestly could not taste them.

ssdcols1's picture
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Very tasty recipe. Will definitely make again. Added extra mascarpone for added creaminess. Delicious.

joanna_kelly3's picture
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Absolutely gorgeous recipe. Easy to make and really tasty. Even my 5 year old loved it! Definitely a firm family favourite!

ifuamq's picture
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It really makes a big difference if you use the best quality dried pasta.

suzanne_coyle's picture
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I liked this dish but only realised after I had eaten it that it is 817 calories per serving! It was good but not that good. Would try and make a lower calorie version next time.

lucypoppins's picture
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This was so tasty!! I'm really impressed and so was my partner :)

tanyadd2's picture

I made this today minus the anchovies, it was rather bland so next time I think I woulld add some spices.

october84's picture
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I couldn't find sundried tomatoes in my co-op so have added 190g jar sun dried tomatoe pesto. sauce taste great and it is currently bubbling away nicely in the oven. Ive cut my salmon fillets up into chunks rather than just halfing. Sure its gonna taste great.

cvlewis1's picture
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Good weekday staple. I put some extra cherry tomatoes in which worked and I think it could do with more veg - or at least serve it with a green salad. In my opinion it needs the capers and sun-dried tomatoes and might add some mustard or something else with a bit of zing next time too. A good recipe for baby led weaning too.

jfergie284's picture
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This was delicious. As suggested above I added red pesto to the sauce along with a chopped sautéed red pepper. Will definitely be making this again.

joannerachel47's picture

I love this recipe, for a change/cheaper alternative why not omit the capers, anchovies, basil and sundried tomatoes and add green pesto to the sauce instead. For less calories i add 25grms of parmarsan rather than the 50g of mature cheddar.

Happy cooking :)

janietee's picture
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Preferred it without the sun dried tomatoes, capers and anchovies. Real comfort food! Lovely

winnietherat's picture
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Very easy but a little bland although husband loved it. He even ate my share of the capers. They are an acquired taste! Overall it was ok but not one that I'll repeat

rebecca_stevenson1's picture
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Comfort food at its best! I also found it a bit bland the first time i made it, and now add the oil from the sun-dried tomatoes into the white sauce. Dollydaydream beware - whilst salmon may be healthy, this dish has A LOT of calories!

emma-jane-finnegan's picture
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Would make this recipe again, but have to admit that I find fish in a past bake an odd combination. Still quite tasty.

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