Italian broccoli & salmon bake

Italian broccoli & salmon bake

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(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
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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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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
clarkeyclarke
13th Jan, 2013
2.05
Delicious. Lovely mascarpone flavour running through. May even chuck in some ricotta next time for more cheese. Even my 7 year old said it was "lovely" :)
Drydoni
28th Dec, 2012
5.05
I typed in salmon in the good food recipe search and found this one and it had great ratings! I had salmon to use up and everything else I had to use up, I sustituted the following for those reasons. brocolli with spinach, 500 instead of 600ml milk as thought it was quite runny, I also added a tsp of mustard as previoiusly advised 100g cream cheese instead of mascarpone didnt have any anchovies or basil so just used dried basil I also added extra cheese for topping I read a few comments about lack of flavour, just to ensure there was plenty of flavour I added the following,gently fried a mixture of 1 chopped red chilli, 1 yellow pepper, 1 red onion,3 shallots and 2 cloves of garlic Delicious recipe perefect for dinner parties/having friends round as you can prepare it in advance Cant wait to have the rest for lunch tomorrow and will def make again, fantastic!
sarahdee062
14th Nov, 2012
5.05
Been making this for a few years now, absolute favourite!! I do, however, cut out the sun-dried toms as dont find the flavour mixes well with the overall dish.
dorothyd
6th Nov, 2012
5.05
This was wonderful, didn't have any mascapone, so used a tub of Garlic and Herb cream cheese. Full of flavour, will defo make again. As mentioned by other users, I do not like anchovies, but you honestly could not taste them.
ssdcols1
31st Oct, 2012
5.05
Very tasty recipe. Will definitely make again. Added extra mascarpone for added creaminess. Delicious.
joanna_kelly3
14th Oct, 2012
5.05
Absolutely gorgeous recipe. Easy to make and really tasty. Even my 5 year old loved it! Definitely a firm family favourite!
ifuamq
10th Sep, 2012
4.05
It really makes a big difference if you use the best quality dried pasta.
suzanne_coyle
2nd Aug, 2012
3.05
I liked this dish but only realised after I had eaten it that it is 817 calories per serving! It was good but not that good. Would try and make a lower calorie version next time.

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