Italian broccoli & salmon bake

Italian broccoli & salmon bake

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

Prep: 25 mins - 35 mins Cook: 30 mins


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.


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



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

  • 25g butter



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

  • 25g plain flour
  • 600ml milk



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

  • 8 anchovy fillets, halved (optional)



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

  • 10 large fresh basil leaves, roughly torn



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

  • 4 fresh skinless salmon fillets



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

  • 50g mature cheddar, finely grated



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


  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.
23rd Apr, 2012
a little bland (could have been my cooking and not the recipe) but still enjoyable and a good foundation for experimenting!
20th Apr, 2012
I agree with many others that it tastes a bit bland. Maybe use a stronger blue cheese instead of mascarpone? And/or add some white wine to the sauce?
2nd Apr, 2012
im not a lover of salmon but trying to be healthy. this recipie is really easy & tastes great.
25th Mar, 2012
Indeed I found adding more tomatoes, a bit of garlic and mustard was a good idea...
11th Mar, 2012
Loved this dish! I didn't have any sun dried tomatoes so used normal ones; also added some paprika to the topping and the salmon which gave it a nice kick! Will be making again!
27th Feb, 2012
Fantastic dish - best pasta bake we've ever eaten. I didnt have any capers / anchovies, but still lovely without them. Added some peas and green beans as extra veg, used some left over soured cream rather than the mascapone, also stirred in a bit of tomato puree into the cream before mixing with the pasta. Will definitely be making again.
23rd Feb, 2012
tweaked the recipe by replacing the broccoli with spinach & peas plus chopped the salmon into chunks and added 1/2 a veg stock cube to the sauce... yummy!!!
17th Feb, 2012
Made this a couple of times so far, my latest is in the oven now! I, too, used half fat Creme fraiche, and added some mediterranean spice mix to the white sauce mix along with grain mustard and lots of salt and pepper. Worked a treat last time, so can't wait for tea tonight! Must say though, that there is enough for six if you serve with side salad and garlic bread.
13th Feb, 2012
Oops, forgot to score the recipe. By the way, make sure you add plenty of pepper - the recipe needs it.
13th Feb, 2012
Delicious!!! I made this using some smoked salmon fillets that I had in the freezer. I used skimmed milk, and half fat creme fraiche instead of the mascapone. I forgot to buy anchovies so omitted those. I also added a couple of teaspoons of a fire roasted tomato paste that I had in the fridge. I used a mixture of cheddar and parmesan for the topping. A great recipe which would be delicious as the original or tweaked around a bit like I did. If you were trying to economise a bit you could use either half a salmon fillet per person or use some smoked salmon trimmings. The pasta and sauce is tasty and filling enough that you don't need a whole piece of salmon each.


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.