Italian broccoli & salmon bake

Italian broccoli & salmon bake

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(186 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



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


  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 (181)

vhoracek's picture

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

donnamears's picture

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

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

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

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

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

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

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

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

Very easy and enjoyable to make! I disagree that its bland, its full of 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 tasty!! Mmmm

sumooky's picture

A nice dish but a little bland and very heavy.

ccoles's picture

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

annnak's picture

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

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

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

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!


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