Italian broccoli & salmon bake

Italian broccoli & salmon bake

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(165 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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aneleh's picture
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Very tasty meal - any left overs are great cold.

hamishmum's picture
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My husband loves this & he doesn't like pasta! Definately one i will be doing again.

i8cupcakes's picture
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Really easy and tastes great. I used low fat creme fraiche instead of mascarpone (which gave the pasta a nice fresh taste) and added halved mushrooms to the dish before baking which added a smoky flavour. This is a great summer bake - not too heavy. I would recommend using more cheese, lots of salt and pepper, and salmon fillets in pieces instead of large half-fillet chunks.

iamafish666's picture
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i made this last night for my girlfriend and she loved it, she evan took left overs to work today for her lunch.

iamafish666's picture
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i made this last night for my girlfriend and she loved it, she evan took left overs to work today for her lunch.

jolaidlaw's picture
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tasty and easy for midweek meal. all the family enjoyed.

rubybell's picture

Made this on Monday night - really tasty dish. Had no sundried tomatoes so used sundried tomato pesto and a garlic clove. Went down a treat with all the family even our 17 year old who usually refuses to eat salmon or broccoli. This will be dished up again and again in our house.

mich135uk's picture
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I used Quark instead of the Marscapone as it is nearly fat free. Tasted delicious and the kids loved it too!

tekin21's picture

Just made this for the freezer as I had some salmon fillets to use up, tasted the bits left in the dish and it was scrummy (added some garlic but left out the ancovies and capers). Fingers crossed it freezes well.

t0xiccandy's picture

Lovely easy dish to make...added some italian herbs for extra flavour, but would definitely make again.

yali22's picture

so good
i have i life and dont waste my time writing comments

shelagh.mcgrath@btinternet.com's picture
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Delicious recipe, now a family favourite, and so easy to make. Added more mascarpone as we like plenty of sauce.

alexlindner's picture
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Very nice

pingin's picture
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Delicious! Don't skimp on the anchovies and capers which add lots of flavour. I didn't have mascarpone so used ricotta instead.

chilli17's picture
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great recipe added extra sundried tomatoes and extra mascarpone as we dont like it to dry

mabbsy's picture
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Lovely. I added chopped raw garlic and chilli flakes to the white sauce and olives to the mixture before baking.

catbail's picture
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We loved this. Forgot to buy the salmon (!) so used three tins of tuna instead, also added a layer of fresh spinach 'cos I had some left in the fridge. Used a bit less broccoli and added some mushrooms, followed suggestions and added parmesan to the sauce plus more anchovies, also used more cheddar on top. It was delicious - not bland at all.

weeble's picture
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I have made this a few times using wholemeal pasta. Very filling.

sybbie's picture
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Have made this before ,its lovely But can Icook it in a metal dish ,or will it burn?

sylvia's picture
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My husband loved this and he does not like pasta bakes. I agree that it was a little bland will try to add other flavours but will definately make again.

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