Italian broccoli & salmon bake

Italian broccoli & salmon bake

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(302 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


  • 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 a dairy product made from separating whole milk or cream into fat and…

  • 25g plain flour
  • 600ml milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 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 in bowl



    Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…

  • 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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20th Jul, 2020
It's been in my favourites folder for a while now and I've made it many times. The taste that really stands out to me when eating the dish is that of the salmon itself which is really good.
26th Apr, 2020
Had this this evening and didn’t have any mascarpone so substituted it with cream and added Boursin. The Boursin was a great extra. I would make it again and use the Boursin
6th Apr, 2020
This was, sadly, unpleasantly bland and a waste of some good salmon...added loads of lemon juice but it was just not nice at all.
25th Jan, 2020
Really nice, so filling though maybe a bit too much salmon. It was tasty the sauce took the longest to make would definitely do again.
7th Jan, 2020
Didn’t take long to make & I added capers & anchovies but still found it to be bland. Other half loved it, so I will make it again but will try it with some lemon juice maybe, more tomatoes & basil
Muniba Kashif's picture
Muniba Kashif
21st Oct, 2019
so yummy i flipping love it takes a while to make but fam its worth it go make it now tastes like a dream. couldnt find sundried tomato so used sundried pesto TASTED EVEN BETTER
20th Mar, 2019
Very nice meal. Took me 50 mins to prep - longer than quoted, but I'm not an expert at cooking at all. The white sauce seemed to take the longest for me to prepare! I left out the capers and anchovies. Personally we would have preferred more pasta and bit less salmon. Overall, we enjoyed it a lot. We would have it again. Lovely with a glass on nice white wine.
3rd Feb, 2019
Halved the quantities but otherwise kept to the recipe. We thought is was delicious and filling enough for 2 of us.
25th Nov, 2018
Great tasty and easy recipe. I left out the anchovies & capers and added sweet smoked paprika, garlic powder and oregano. Didn’t cook the broccoli as long so it stayed crunchy.
Winter_Snake's picture
10th Sep, 2018
This was amazing! I made this for my dad because he barely eats all day since he's working. He absolutely loves it!! He's Italian himself and said it tastes 'proper'. I don't understand how everyone thinks it tastes bland, the textures and flavours are amazing! The salmon is soft, the broccoli has a slight crunch, the pasta is smooth and the sauce is creamy. I added a little nutmeg to the cream sauce. I also sprinkled thyme, pepper and salt on top before I put it in the oven. I cooked up some crispy bacon to sprinkle on top right at the end, to give it that pop!


Fiona Brennan's picture
Fiona Brennan
31st Mar, 2020
Can this be cooked and then frozen?
15th Dec, 2016
can u re-cook this dish because I've heard you cant re-cook salmon, but is it different because its in a pasta bake?
goodfoodteam's picture
20th Dec, 2016
Yes, you can reheat this dish, as long as its piping hot throughout. We have full information on how to cool, store and reheat food here.
7th Aug, 2014
Please tell me the nutritional information is for the whole thing and not per serving?
somethinggood's picture
6th Jul, 2013
This may be thick - but what is Penne? I have neva heard of it b4 or seen it. I may recognise it under a different name! is it the pasta shown in the picture? and is this recipie watery - i hate watery bakes :(
13th Nov, 2015
Penne is the pointy pasta like in the picture, and no it is not watery at all.
Frantic Flapjack
24th Feb, 2020
I've made this quite a few times now and would say that the sauce is quite thin. I upped the butter and plain flour to 40g each instead of 25g and this made quite a difference. The sauce thickened up perfectly with this amount.
15th Feb, 2019
Family favourite for us, its a lovely dish. I notice a lot of comments of people who left out anchovies and the capers finding it bland. I'm not a big fan of either but I always use both because they give the recipe a lovely amount of the salt from the anchovies, I just chop them so they are quite small so that everyone doesn't pick them out.
28th Apr, 2018
I've made this a couple of times: the first time I kept to the recipe, the second I didn't bother with the flour and butter but just whisked up the mascarpone with a little vegetable stock to make a sauce and that worked well. I also used wild Alaskan salmon the second time, and it had a much stronger flavour.
17th Mar, 2014
I used sun dried tomato pesto to taste, in place of sun dried tomatoes and mascarpone. I also left out the capers and anchovies as I didn't have any. Really tasty and easy.
4th Feb, 2014
I left out the anchovies but added 2 cloves of crushed garlic instead.
13th Sep, 2013
I used a ready made cheese sauce from the fresh pasta section of the supermarket as I had this in the fridge to use up. A great way to speed up the preparation and tasted fab.
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