Italian broccoli & salmon bake

Italian broccoli & salmon bake

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(160 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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heidicav's picture
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Firm favourite with the kids (although they pick out the sun-dried tomatoes). I always top off with plenty of parmesan just as it comes out of the oven to enhance the flavour.

scabs1's picture
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Great, tasty dish. Definitely add the capers and anchovies to add flavour

clairehh's picture
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Used all mascapone for the sauce, so it was very rich and creamy.

chrisdann's picture

Makes a huge amount, I used half the ingredients, there are only two of us and we still have enough for tomorrow night. Unfortunate because I didn't like it.

mi4ence's picture
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Based on all above comments of "blind taste" I added more garlic and anchovies also more black pepper. Well, frankly I cut the bechamel and mascarpone and substituted with soy cream (which thickens and tastes exactly like bechamel) and low fat cream cheese. Superb :)

vhoracek's picture
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Used ricotta instead of mascarpone and added 1 garlic clove. It exceeded my expectations :)

donnamears's picture
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I made this recipe last weekend as we had friends coming over. It was truly yummy & the fact that you could make it in advance & finish the cooking process later was really helpful. It was so tasty and so easy to make. I couldn't find any sun dried tomatoes so I used some posh cherry tomatoes instead, just as good! I will most definitely make this one again, really easy but so impressive looking!!!!!!!!!!!!

chicajules's picture

A really tasty quick supper dish. I used creme fraiche instead of mascarpone and also added dijon mustard to spice it up a little. It got the thumbs up from my family.

emmagarratt2010's picture
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I really enjoyed this dish as did my daughter. Not too creamy and the sun dried tomatoes add sweetness to the meal.
Very nice

bethpope's picture
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Really tasty and easy to make. I love capers but they were a little overpowering in this recipe, so would probably leave them out in future.

cailindeas's picture

I'm not a big fan of salmon, but in this it was delicious. A perfect meal for the family.

suehildersley's picture
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I've made this a couple of times and really like it, it's a lovley summer mid week meal. It does need plenty of seasoning and next time I might add some dry mustard powder to the white sauce, but I think it's great.

janeysmith's picture
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I have also made this with smoked haddock which is also really nice and a nice chnage to salmon. You could also try it with cod.

janeysmith's picture
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This is a really good tasty pasta dish. I made this for lunch when we had guests staying with and they were very impressed and asked for the recipe. I make this quite often as it really is so delicious. I served it with green salad and garlic bread.

clarel's picture
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Was looking for a different way to have salmon and this was a great success. We don't eat a lot of salt (or salty things) so left out the capers and anchovies but it still had a good flavour and the bonus was a different way to eat broccoli too!

jacaline13's picture
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Fantastic combination of flavous

laughingleggy's picture

This is my absolute favourite.... Easy, tasty, probably the only recipe I have never altered. It was in a bbc mag years ago, which I still have and use regularly. My ultimate one pot supper! Well done BBC

hayleigh_20's picture
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Very easy and enjoyable to make! I disagree that its bland, its full of flavor...you will need to add your own ingredients to get the flavor you desire.

I didn't use capers or anchovies - but added garlic to the sauce and used a tomatoes puree with sun dried tomatoes, with a little salt and pepper it taste divine and the smell of the sauce out me in Italy.

I love this dish....so tasty!! Mmmm

sumooky's picture
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A nice dish but a little bland and very heavy.

ccoles's picture
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Easy to make, I used low fat cream cheese and semi skimmed milk. Very tasty.

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