Italian broccoli & salmon bake

Italian broccoli & salmon bake

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(184 ratings)

Prep: 25 mins - 35 mins Cook: 30 mins

Easy

Serves 4

Take a fresh look at broccoli with this creamy pasta bake

Nutrition and extra info

Nutrition: per serving

  • kcal817
  • fat42g
  • saturates18g
  • carbs64g
  • sugars0g
  • fibre5g
  • protein49g
  • salt1.3g
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Ingredients

  • 250g penne
  • 300g broccoli, cut into large florets
    Broccoli

    Broccoli

    brok-o-lee

    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 25g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 25g plain flour
  • 600ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 100g mascarpone
  • 8 sundried tomato (preserved in olive oil), drained and thickly sliced
  • 2 tbsp small capers (optional) rinsed to remove excess salt or vinegar
    Capers

    Capers

    kay-per

    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

  • 8 anchovy fillets, halved (optional)
    Anchovy

    Anchovy

    ann-choe-vee

    Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…

  • 10 large fresh basil leaves, roughly torn
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 4 fresh skinless salmon fillets
    Salmon

    Salmon

    sam-on

    With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…

  • 50g mature cheddar, finely grated
    Cheddar

    Cheddar

    Ched-ah

    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

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.

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Comments (179)

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
5

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
5

this could be my favourite meal

hleggy's picture
5

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
5

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
3

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

ftlmcs's picture
5

Lovely meal, will definitely make it again!!

misscyip's picture
4

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
3

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

darrenbell284's picture
5

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.

mrshollands's picture
3

This was ok, nothing special though!

tombisan's picture
5

Made this last night, would definitely recommend adding the capers and anchovies. Those that said it was bland must have left them out. Using a good mature cheddar and sundried tomatoes this dish was GORGEOUS! So much fresh flavour, and I didn't even have to add my usual staples onion, garlic and mustard.

ibizafan's picture
4

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
2

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

clarkeyclarke's picture
2

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" :)

Drydoni's picture
5

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
5

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
5

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.

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