Italian broccoli & salmon bake

Italian broccoli & salmon bake

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(170 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
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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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laracook1's picture
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I sometimes add red pesto to the white sauce too!

laracook1's picture
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This is a great base for a pasta bake, but it needs much more flavour! Before I add the anchovies and sun-dried toms etc to the white sauce, I fry them first with diced sweet red pepper, garlic and chilli. Instead of marscapone, (waste of money to use this- the flavour isn't strong enough)I use garlic and herb cream cheese, and I also grate parmesan into it as well. I sometimes add mushrooms too. With these adjusments it makes a wonderful meal! It is often requested in my house!

schnarftastic's picture
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Quick and easy to make and tastes really good - great dish to prepare if you haev friends coming over for dinner! Big hit with my 2 year old as well as husband.

schnarftastic's picture
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Very quick and easy to make - and very tasty. Great dish to serve for friends. A big hit with my 2 year old and husband.

vrog's picture
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Cooked minus capers and basil, plus parmesan to serve. Would add pepper to the sauce next time. Great comfort supper!

sistermoonrain's picture
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I made a big mess in the kitchen making the sauce! Thought I had some sun dried tomatoes..but didn't , so, added some cherry tomatoes and some sundried tomato and caper pesto type spread instead. I did think at one point that it wouldnt work..however I was wrong . wonderful :)

rubyfitz's picture
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Quick and easy to make also used the parmesan, garlic and mixed herbs, very very nice

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.

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