Italian broccoli & salmon bake

Italian broccoli & salmon bake

  • 1
  • 2
  • 3
  • 4
  • 5
(161 ratings)

By

Magazine subscription – 3 issues for £3

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
ccoles's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

annnak's picture
  • 1
  • 2
  • 3
  • 4
  • 5

A very nice recipe! I used smoked salmon, and as I didn't have any sundried tomatoes, I sliced some carrots to bring the same kind of sweetness. Really good!

krissyb's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was really tasty - I'm not usually a big salmon eater but I loved it in this dish and will definitely be cooking it again!

brattanc's picture
  • 1
  • 2
  • 3
  • 4
  • 5

My 16 year old son made this at school today and it was delicious. Will be making this one again without a doubt.

yumyums's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Delicious! I used Philadelphia instead of mascarpone and left out anchovies - really lovely. Only problem was the white sauce - it was way too runny. Is that the right amount of milk ? I ended up having to use some corn flour......

katieaking's picture

This is one of my favourites for salmon. I use Quark instead of mascarpone to keep the fat and cals down. Still lush!

tinkerbelldanby's picture
  • 1
  • 2
  • 3
  • 4
  • 5

a lovely dish, would definetly make this again...yummy!

03rosexl's picture
  • 1
  • 2
  • 3
  • 4
  • 5

everyone loves it

uncleian's picture

I read all the other comments for this dish and (with my girlfriend) added all the suggestions!
In a nut shell make the dish as per recipe but add some Smoked Salmon Trimmings (from ASDA) and garlic to the sauce. We also added half a jar of Red Pesto and a tin (more than 8) of Anchovies that we chopped rather than halved.
It tasted fantastic!!!

zempants's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really nice sauce, I used spinach instead of the broccoli and added some red onion, will be making again.

mouldju001's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I cooked this meal for friends and we all loved it. I ommitted the anchovies and capers and increased the sundried tomatoes and used plenty of seasoning. Also used a 30% less fat marscapone and was still lovely!

littlemissmaccas's picture
  • 1
  • 2
  • 3
  • 4
  • 5

We were a bit renegade, we added some white wine and olives to the above recipe and thought it was really tasty. I do not agree with previous comments about it being bland. Ours had plenty of flavour. When we cook this next time we will only use 1 fillet between 2 people as we feel this would be more than enough. 5 stars very enjoyable and will be cooking this again.

anyz_razak's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Delicious!! I added garlic and chilli flakes for the sauce. I also used a combination of smoked and fresh salmon. It was really full of flavor and very filling!! I would definitely make this again, but will probably drop the smoked salmon next time and just stick with fresh salmon fillets.

jb5370's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was lovely. I missed out the anchovies and capers as I don't like them and added more sun dried tomatoes which I love. Even my 8 year old who normally won't eat salmon unless it is smoked (expensive tastes!!) ate the lot. I halved the quantities so only used two salmon fillets which was enough for two adults and one child. In fact we had seconds so it would probably have been enough for a family of four

alecdykes's picture

Forget the pastel falavours in this dish - they don't come through and do it no favours! Ditch the capers and ancovies. As for the basil leaves - what a waste of time and effort for so little return. Substitute instead garlic - lots of it. It complements the salmon and the mascherpone perfectly. Sundried tomato paste I found works better. When I cooked this dish with the original ingredients it was greeted with the silence I know means 'bland'. The second time round with the garlic it was a resounding success.

georgek2's picture
  • 1
  • 2
  • 3
  • 4
  • 5

wow wow wow
this was the best pasta bake ive had in years it was so creamy and the flavors were just right
very easy to make and tastes fantastic
a must for any busy household

mandykeen2006's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was YUM. I used electric mixer to make the white sauce when I made it the second time. Definitely a lot easier and the texture was smooth in no time!

buntybun's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I read all the reviews first, adding garlic, extra toms, anchovies to jazz it up, but it was only okay, not great, still bland. I didn't think it special enough to serve for a dinner party.

Also thought that the calories and sat fat per serving were very high. for the kids, I think it might be better with just a good plain cheddah cheese sauch with mustard. think I could adapt the recipe, as liked the idea of not having to poach the fish first. Sorry to disagree with everyone.xx

shaslam's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Fabby recipe, I added some courgette and it fed about 7 of us. Left overs were yummy cold the next day for a picnic.

emmawelsh's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Yum Yum! Really tasty dish, I increased all the qty's (as I was cooking for 4 adults and 4 children), but used the same ingredients and the flavours were fab. I know what some poeple mean about it being a bit dry, but personally I like pasta not to be swimming in sauce, so ok for me.

Pages

Questions

Tips