Italian broccoli & salmon bake

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1. Video tutorial: Making pasta

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

Latest comments and suggestions

Results 41-60

• 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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• JaneT

  01 March 2009

  JaneT commented on this recipe

  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.

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• MissyMD

  14 March 2009

  MissyMD rated and commented on this recipe

  

  I used Quark instead of the Marscapone as it is nearly fat free. Tasted delicious and the kids loved it too!

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• Ruby Bell

  18 March 2009

  Ruby Bell commented on this recipe

  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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• sweetie

  22 March 2009

  sweetie rated and commented on this recipe

  

  tasty and easy for midweek meal. all the family enjoyed.

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• fatwig

  31 March 2009

  fatwig rated and commented on this recipe

  

  i made this last night for my girlfriend and she loved it, she evan took left overs to work today for her lunch.

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• fatwig

  31 March 2009

  fatwig commented on this recipe

  i made this last night for my girlfriend and she loved it, she evan took left overs to work today for her lunch.

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• Harriet

  12 April 2009

  Harriet rated and commented on this recipe

  

  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.

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• Jo

  20 April 2009

  Jo rated and commented on this recipe

  

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

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• Helena

  02 May 2009

  Helena rated and commented on this recipe

  

  Very tasty meal - any left overs are great cold.

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• Emma

  26 May 2009

  Emma rated and commented on this recipe

  

  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.

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• Shona's

  01 June 2009

  Shona's rated and commented on this recipe

  

  Fabby recipe, I added some courgette and it fed about 7 of us. Left overs were yummy cold the next day for a picnic.

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• bunty

  11 June 2009

  bunty rated and commented on this recipe

  

  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

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• Mandy

  13 June 2009

  Mandy rated and commented on this recipe

  

  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!

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• George

  23 June 2009

  George rated and commented on this recipe

  

  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

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• ecky

  01 August 2009

  ecky commented on this recipe

  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.

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• jb5370

  15 August 2009

  jb5370 rated and commented on this recipe

  

  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

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• alyssa

  15 August 2009

  alyssa rated and commented on this recipe

  

  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.

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• Miss G

  10 September 2009

  Miss G rated and commented on this recipe

  

  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.

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• Julie_

  12 September 2009

  Julie_ rated and commented on this recipe

  

  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!

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 25 35 mins

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

per serving

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

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