Salmon & broccoli pasta
- Good Food team
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Serves 4
Easy
Prep: 25 mins - 35 mins
Cook: 30 mins
A star rating of 4.5 out of 5.496 ratingsRate
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Make this creamy pasta bake with salmon, broccoli, anchovies and sundried tomatoes. It's perfect for a family midweek meal and can easily be adapted.
Nut-free
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Ingredients
Nutrition
Units:
MetricUS
-
250g penne
-
300g broccoli
cut into large florets
-
25g butter
-
25g plain flour
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600ml milk
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100g mascarpone
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8 sundried tomatoes
(preserved in olive oil), drained and thickly sliced
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2 tbsp small capers
(optional) rinsed to remove excess salt or vinegar
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8 anchovy
fillets, halved (optional)
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10 large fresh basil
leaves, roughly torn
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4 fresh skinless salmon
fillets
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50g mature cheddar
finely grated
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Nutrition: per serving
-
kcal839
-
fat43g
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saturates20g
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carbs62g
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sugars12g
low
-
fibre6g
high
-
protein48g
high
-
salt1.84g
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Method
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step 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.
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step 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.
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step 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.)
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step 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.
Recipe from Good Food magazine, February 2003
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A star rating of 4.5 out of 5.496 ratings
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