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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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.

judithhelen's picture

Made this dish since 2003 and it's always popular with family and friends. Used cherry tomatoes in oil and parmesan instead of cheddar.

lush_loni's picture
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Yum Yum Yum! Great, easy dish with no fuss.

One that I would definitely make again.

sybbie's picture
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Lovely recipe

sybbie's picture
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Lovely recipe ! Will be making this again.

susiem's picture

Very tasty. I used all the optional ingredients but added the suggested onion and garlic when making the sauce. I made a recipe and a half. It was a handy recipe for a crowd.

trenethick's picture
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Very tasty.I didn't have mascarpone so I used strained greek yoghurt instead.It does need a strong mature cheddar and I sprinkled grated parmesan as well.

lornakhatib's picture
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Absolutely Fabulous, one of the best pasta dishes I have ever made.

amcoop's picture
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Family LOVED this! I used a whole 280g jar of tomatoes and I think that gave it the something extra it needed. Salmon melted in the mouth and was just a lovely light meal.

susiewilliams's picture
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I sauteed a small chopped onion & 2 cloves of crushed garlic & added these to the sauce for extra flavour,which seemed to work well. I served it with a green salad & some garlic ciabatta.

emmalouise283's picture
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Very easy to make, kids loved it but I agree that it is a bit bland, maybe I'll experiment with a few more flavours next time too.

deb007's picture
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I added 50g of grated parmesan to the sauce and it gave it just the boost we needed. May use creme fraiche next time and see what happens. Really a very nice pasta bake.

renomate's picture
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I tried to make it gluten free and used rice macaroni, it doesnt work, dont try it!

ahaldane's picture
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I'm with Soph on this one - the dish is easy to make and looks terrific but I did find this dish to be a little bit bland and I felt it was just missing "that something". I expected to taste more of the anchovies but they seemed to be lost in the dish. I should have trusted my taste buds when I was putting it all together! I will of course make this again but will be adding some garlic next time and will increase the anchovies and have a fiddle! :-) I can see that this would be a great dish to put down on the table for supper with friends.

sophiexl's picture
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Unfortunately i'm not a great lover of this one the flavour was a bit bland :-( on the good points though it looked exactly like the picture and appeared to be very appetising!!

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