Italian broccoli & salmon bake

Italian broccoli & salmon bake

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(187 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
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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.

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Comments, questions and tips

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thecherub's picture
thecherub
21st May, 2013
5.05
This was great, far better than the quick meal I thought it would be. The anchovies really made it. I left out the capers but followed the recipe to the letter for the rest of it. We will definitely be making this again.
stooboy
27th Apr, 2013
3.05
A bit to fishy for us but might make a variant without the anchobies. as the brocolli bake was good
ftlmcs
26th Apr, 2013
5.05
Lovely meal, will definitely make it again!!
misscyip
25th Feb, 2013
4.05
This was easy to make and with light flavours was quite enjoyable. However, must remember to put plenty of seasoning in as I found it a tiny bit bland.
katthekat3
5th Feb, 2013
3.05
Looks really colourful and inviting, tasty but was a little too rich and ever so slightly bland.
darrenbell284
5th Feb, 2013
5.05
Excellent meal. My missus isn't huge on pasta yet she just said "I could eat this every night this week". It was filling, warming, with several nice flavours running through. Will definitely be making this again, and I probably wont even change anything.
mrshollands
4th Feb, 2013
3.05
This was ok, nothing special though!
tombisan
27th Jan, 2013
5.05
Made this last night, would definitely recommend adding the capers and anchovies. Those that said it was bland must have left them out. Using a good mature cheddar and sundried tomatoes this dish was GORGEOUS! So much fresh flavour, and I didn't even have to add my usual staples onion, garlic and mustard.
ibizafan
15th Jan, 2013
4.05
Nice recipe, used Philadelphia as wouldnt have used the rest of a 250g tub ricotta for anything else... good flavours, nice heated up again for lunch at work.
clarkeyclarke
13th Jan, 2013
2.05
I gave it 5 stars why did only two appear? Good job I am better at cooking than computers ahhhh

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