In association with
Italian broccoli & salmon bake

Italian broccoli & salmon bake

  • 1
  • 2
  • 3
  • 4
  • 5
(189 ratings)

Prep: 25 mins - 35 mins Cook: 30 mins

Easy

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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 250g penne
  • 300g broccoli, cut into large florets
    Broccoli

    Broccoli

    brok-o-lee

    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 25g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 25g plain flour
  • 600ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 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
    Capers

    Capers

    kay-per

    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

  • 8 anchovy fillets, halved (optional)
    Anchovy

    Anchovy

    ann-choe-vee

    Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…

  • 10 large fresh basil leaves, roughly torn
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 4 fresh skinless salmon fillets
    Salmon

    Salmon

    sam-on

    With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…

  • 50g mature cheddar, finely grated
    Cheddar

    Cheddar

    Ched-ah

    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
luceliawinskill
31st Mar, 2014
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
17th Mar, 2014
3.8
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
14th Mar, 2014
5.05
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
24th Jan, 2014
5.05
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
Carla2014
18th Jan, 2014
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
11th Jan, 2014
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
mummymona
11th Dec, 2013
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
1st Sep, 2013
5.05
Fantastic dish! Since our local store was out of basil, we substituted it with thyme – tasted deliciously.
redrickshaw
25th Jul, 2013
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
22nd Jul, 2013
Really delicious. A hit with all the family from 1 to 40! Followed the recipe apart from using Philadelphia instead of mascarpone.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.