Italian broccoli & salmon bake

Italian broccoli & salmon bake

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(179 ratings)

Prep: 25 mins - 35 mins Cook: 30 mins


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



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

  • 25g butter



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

  • 25g plain flour
  • 600ml milk



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

  • 8 anchovy fillets, halved (optional)



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

  • 10 large fresh basil leaves, roughly torn



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

  • 4 fresh skinless salmon fillets



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

  • 50g mature cheddar, finely grated

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  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 (178)

joanna_kelly3's picture

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

ifuamq's picture

It really makes a big difference if you use the best quality dried pasta.

suzanne_coyle's picture

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

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

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

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

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

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

winnietherat's picture

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

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

Would make this recipe again, but have to admit that I find fish in a past bake an odd combination. Still quite tasty.

christp's picture

a little bland (could have been my cooking and not the recipe) but still enjoyable and a good foundation for experimenting!

ninnoc's picture

I agree with many others that it tastes a bit bland. Maybe use a stronger blue cheese instead of mascarpone? And/or add some white wine to the sauce?

carla12's picture

im not a lover of salmon but trying to be healthy. this recipie is really easy & tastes great.

mi4ence's picture

Indeed I found adding more tomatoes, a bit of garlic and mustard was a good idea...

dux395's picture

Loved this dish! I didn't have any sun dried tomatoes so used normal ones; also added some paprika to the topping and the salmon which gave it a nice kick! Will be making again!

rosietownend's picture

Fantastic dish - best pasta bake we've ever eaten. I didnt have any capers / anchovies, but still lovely without them. Added some peas and green beans as extra veg, used some left over soured cream rather than the mascapone, also stirred in a bit of tomato puree into the cream before mixing with the pasta. Will definitely be making again.

curlybex's picture

tweaked the recipe by replacing the broccoli with spinach & peas plus chopped the salmon into chunks and added 1/2 a veg stock cube to the sauce... yummy!!!


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