Italian broccoli & salmon bake

Italian broccoli & salmon bake

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(172 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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honeymustard's picture

This is soooo good. I've made it many times and it's always well received by friends and family. Certainly not bland. I read many of the comments below and made a few modifications. I used sundried tomato puree and also added one smoked salmon fillet and I use a whole jar of the anchovies. Oh and added garlic too.

kimmyno-cook's picture
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I agree with some of the comments that it is bland - I did leave out the anchovies so I guess that will contribute to some reduction in flavour. However, the other ingredients do not blend for an overall sauce flavour - it's basically a white sauce. You can taste the capers, broccoli, salmon, grated cheese etc., but individually rather than an enhancement to the overall taste of the dish. For me, pasta is a speedy dish that needs a positive flavour sauce to go with it - I have made better pasta dishes in half the time.

karmasparkle's picture

OMG soooooooo good! I'm not usually a fan of fish + creamy sauces but this is an absolute winner! FYI for people leaving out the capers and/or anchovies and then saying it's bland - that's where the flavour comes from so please give it a go, even if you wouldn't eat them normally. You won't be disappointed!

gfletcher100's picture

Very tasty and would make it again. A little more trouble than my usual mid-week teas but still doable. I used wholewheat pasta but otherwise followed the recipe, including seasoning well. We didn't find it bland. Don't make my mistake and think salmon & broccoli = tasty. It's high calorie and for a treat only In our house

CookDoc's picture
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Excellent recipe. Will definitely do this again. Usually bored with salmon, but both my wife and I enjoyed this immensely. I served it with some steamed courgette and red pepper.

ifuamq's picture
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Very tasty meal - use a good pasta - the difference is very noticeable....rather basic salmon and good pasta. And use the capers & anchovies - why does everyone leave them out - they really add something.

Harrysbakingmummy's picture

Made for myself and my 3 year old son. Both enjoyed it although I would say it needs a lot of seasoning (taking into account I left out the anchovies and capers) and i also found the broccoli over cooked for my liking so I would cook that for less time before adding to the dish.
The sauce seemed very thin and I was stirring for ages assuming it would thicken- it seemed much less thick than your average white sauce but I realise it was fine as once you add the other ingredients and bake it keeps the dish perfectly moist.

Nickywesterberg's picture

All the family loved it - even the fussy "don't like stuff all mixed together" kids!
I used light creme fraiche instead of mascarpone and added dill and lots of black pepper for extra flavour. Seasoning is essential.

Barbora Briss's picture
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delicious! I used linguine pasta and didnt bake it, it was creamy, whole family loved it!
Bit big portions for 4 people!

Jacqui M's picture
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One of my favourite recipes to treat the family to (I say treat because it's not cheap to make). I omit the capers and anchovies though cause they're not my thing, and I use cream cheese instead of mascarpone as it's too expensive here in NZ.

luceliawinskill's picture

Lovely dish. Iended up using a whole tub (250gr) of mascarpone and it was absolutely delicious. This is a defone to be made once a week.

macinnes48's picture
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I used sun dried tomato pesto to taste as I didn't have sun dried tomatoes or mascarpone. I also left out the capers. It was really tasty and so easy.

yasmin70's picture
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Delicious. I just left out the capers as wasn't sure what they would add to the dish. I would chop the sun dried tomatoes a little smaller next time but otherwise would change nothing about this dish. It was lovely.

denidax's picture
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Delicious!!!... Made it without the anchovies and capers and everybody in my house loved it, including my 1 year old, who was eating it with both hands! Will definitely make it again

Carla2014's picture

Made this but missed out the tomatoes, capers, basil and anchovy as I thought they may offend my 4 year old. We both loved it, and it always makes me extra happy when my son eats salmon. Good mum award for me :)

pattiemac's picture

Wow, we really loved this dish. Will be adding this to my favourites. Really creamy with lots of flavour from the anchovies, sundried toms and the capers. Will be making this again very soon.

mummymona's picture

Dish is lovely.. eaten by both my kids who are 5 & 20months. Lovely flavour. I did add garlic s&p. Defo a fav in my house :)

mrtrunin's picture
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Fantastic dish! Since our local store was out of basil, we substituted it with thyme – tasted deliciously.

redrickshaw's picture

Made this last night and still a bit bland even though as I ground some new peppercorns in, the top of the jar fell off and all the peppercorns fell in! Managed to fish most of them out. i didn't add anchovies. It was the first time I'd used sun-ripened toms and I didn't really think the flavor suited the dish. Next time I will use ideas from other comments to lower calorie content and probably add cherry tomatoes.

ishouldbeeating's picture

Really delicious. A hit with all the family from 1 to 40! Followed the recipe apart from using Philadelphia instead of mascarpone.

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