Italian broccoli & salmon bake

Italian broccoli & salmon bake

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(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
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  • 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.

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Comments, questions and tips

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1st Dec, 2011
Forgot to rate it.
1st Dec, 2011
We had this last night, it was fabulous and partner scored it 10+. I didn't have any mascarpone so used reduced fat cream cheese and made the white sauce with sauce flour and no butter to reduce the overall fat content. The anchovies, sun dried tomatoes and capers worked really well. I mixed the cheddar cheese with wholemeal bread crumbs to cover the top more thickly as I don't like dried-out pasta.
30th Nov, 2011
Absolutely lovely would make again.
24th Nov, 2011
Really, really really nice! I didn't skip any of the ingredients. The result was fantastic. My one year old loved it as well! Worth cooking for dinner with friends. Lots of "m-m-m-m-m" is guaruanteed!
30th Oct, 2011
Really delicious. I used sundried tomato pesto (and quite a lot of it) instead of the sun dried tomatoes themselves and left out the capers and anchovies as my housemate isn't a fan. It worked really well. Shall definitely be making this again.
29th Oct, 2011
Made this tonight, had a tin of tinned salmon in the cupboard and thought I would give it a try with that. Perfect results the husband said it was like going to a restaurant so must have been good. Thanks for the recipe will be a favourite.
29th Oct, 2011
Really easy to prepare and tastes great, will become a regular at the table i think.
15th Oct, 2011
Pasta bakes are easy and this is about as good as one gets. I added a tomato tapenade to the sauce for extra flavour. Those complaining that they wouldn't serve it up for a dinner party should feel ashamed that that they would serve pasta bake at a dinner party in the first place.
13th Oct, 2011
Made this for some friends and their children, so I left out the Capers and Anchovies - big mistake - it was very bland without so will try again with the capers and anchovies. Looked very impressive and the kids liked it, but all the adults agreed it needed the capers and anchovies
13th Sep, 2011
Really good, even my 6 year old loved it, and anchovies and capers are not normally her thing!


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