Italian broccoli & salmon bake

Italian broccoli & salmon bake

Take a fresh look at broccoli with this creamy pasta bake

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 25 - 35 mins

Cook time

Cook 30 mins

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.

per serving

817 kcalories, protein 49g, carbohydrate 64g, fat 42 g, saturated fat 18g, fibre 5g, salt 1.3 g

Recipe from Good Food magazine, February 2003.

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Latest comments and suggestions

Results 21-40

  • Binder photo MushyPeaBrain

    19 June 2008

    MushyPeaBrain rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Lorna

    06 July 2008

    Lorna rated and commented on this recipe

    5 stars

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

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  • Binder photo lucysmum

    11 July 2008

    lucysmum rated and commented on this recipe

    5 stars

    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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  • Binder photo Kedgeree

    19 July 2008

    Kedgeree commented on this recipe

    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.

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  • Binder photo jeannie

    29 July 2008

    jeannie rated and commented on this recipe

    4 stars

    Lovely recipe ! Will be making this again.

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  • Binder photo jeannie

    29 July 2008

    jeannie commented on this recipe

    Lovely recipe

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  • Binder photo Lush_Loni

    30 July 2008

    Lush_Loni rated and commented on this recipe

    5 stars

    Yum Yum Yum! Great, easy dish with no fuss. One that I would definitely make again.

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  • Binder photo Judi

    28 August 2008

    Judi commented on this recipe

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

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  • Binder photo Joanne

    04 September 2008

    Joanne rated and commented on this recipe

    4 stars

    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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  • Binder photo jeannie

    11 September 2008

    jeannie commented on this recipe

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

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  • Binder photo weeble cooks

    15 September 2008

    weeble cooks rated and commented on this recipe

    5 stars

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

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  • Binder photo catbail

    24 October 2008

    catbail rated and commented on this recipe

    5 stars

    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.

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  • Binder photo mabbsy

    30 October 2008

    mabbsy rated and commented on this recipe

    4 stars

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

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  • Binder photo lol

    24 November 2008

    lol rated and commented on this recipe

    5 stars

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

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  • Binder photo littlesmugly

    04 December 2008

    littlesmugly rated this recipe

    5 stars

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  • Binder photo pingin

    22 January 2009

    pingin rated and commented on this recipe

    5 stars

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

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  • Binder photo Alex

    25 January 2009

    Alex rated and commented on this recipe

    3 stars

    Very nice

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  • Binder photo ShelaghM

    04 February 2009

    ShelaghM rated and commented on this recipe

    5 stars

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

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  • Binder photo food lover

    04 February 2009

    food lover commented on this recipe

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

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  • Binder photo T0xicCandy

    19 February 2009

    T0xicCandy commented on this recipe

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

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 25 - 35 mins

Cook time

Cook 30 mins

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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per serving

817 kcalories, protein 49g, carbohydrate 64g, fat 42 g, saturated fat 18g, fibre 5g, salt 1.3 g

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