Italian broccoli & salmon bake

Italian broccoli & salmon bake

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(185 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 (180)

03rosexl's picture

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

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

mouldju001's picture

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

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

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

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

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

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

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

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

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.

aneleh's picture

Very tasty meal - any left overs are great cold.

hamishmum's picture

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

i8cupcakes's picture

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

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

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

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.


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