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)

lornakhatib's picture

Absolutely Fabulous, one of the best pasta dishes I have ever made.

amcoop's picture

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

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

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

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

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

ahaldane's picture

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

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!!

lynnc2's picture

Dead easy, packed full of flavour and looked great. Now a staple recipe for midweek meals.

pinkliverbird's picture

This is a very tasty dish and very easy to make. I used lightly smoked salmon fillets from Sainsbury's and it was delicious (also got the sundried tomatoes in olive oil from here). My husband and kids loved it. Would definitely make it again.

raman1983's picture

So easy to make and delicious! I also used chicken and low-fat creme fraiche, it was a bit bland, but still went down a treat. I will use smoked salmon next time, as i think this will boost the flavour slightly.

kazzie66's picture

Excellent Dish, I will do this again .

loobylew's picture

I cut the calories by using Sainsbury reduced fat marscapone. Like having big pieces of salmon, rather than it being flaked and lost in amongst everything else.

georgias's picture

This is so easy and so tasty. Am asked for the recipe every time I make it for dinner parties.

f1madxxx's picture

My boyfriend is not a great lover of pasta dishes, but having made this last week he has nagged me to make it again, result.

debbieosborne's picture

Have made this for friends lots of times, and have been asked for recipe every time. A really tasty dish.

rhobson's picture

Really tasty, I used chicken, sundried tomato pesto and creme fraiche as substitutes. Really worked, and flavours were great. Will def make again.

orbvalley's picture

Great tasty meal. Used creme fraiche instead of the marscapone mix & extra sun dried tomatoes. Delicious!

granite's picture

Very tasty and my husband loved it. I used a light pasta cream instead of marscapone, less fat and put half a jar of sun-dried tomato pesto for colour and more flavour. Next time I will crush two cloves of garlic.


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