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)

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

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's picture

Delicious recipe, now a family favourite, and so easy to make. Added more mascarpone as we like plenty of sauce.

alexlindner's picture

Very nice

pingin's picture

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

great recipe added extra sundried tomatoes and extra mascarpone as we dont like it to dry

mabbsy's picture

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

catbail's picture

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

I have made this a few times using wholemeal pasta. Very filling.

sybbie's picture

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

sylvia's picture

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

Yum Yum Yum! Great, easy dish with no fuss.

One that I would definitely make again.

sybbie's picture

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

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.


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