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
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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 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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2nd Jan, 2015
All the family loved it - even the fussy "don't like stuff all mixed together" kids! I used light creme fraiche instead of mascarpone and added dill and lots of black pepper for extra flavour. Seasoning is essential.
Barbora Briss
23rd Nov, 2014
delicious! I used linguine pasta and didnt bake it, it was creamy, whole family loved it! Bit big portions for 4 people!
Jacqui M
9th Sep, 2014
One of my favourite recipes to treat the family to (I say treat because it's not cheap to make). I omit the capers and anchovies though cause they're not my thing, and I use cream cheese instead of mascarpone as it's too expensive here in NZ.
31st Mar, 2014
Lovely dish. Iended up using a whole tub (250gr) of mascarpone and it was absolutely delicious. This is a defone to be made once a week.
17th Mar, 2014
I used sun dried tomato pesto to taste as I didn't have sun dried tomatoes or mascarpone. I also left out the capers. It was really tasty and so easy.
14th Mar, 2014
Delicious. I just left out the capers as wasn't sure what they would add to the dish. I would chop the sun dried tomatoes a little smaller next time but otherwise would change nothing about this dish. It was lovely.
24th Jan, 2014
Delicious!!!... Made it without the anchovies and capers and everybody in my house loved it, including my 1 year old, who was eating it with both hands! Will definitely make it again
Carla2014's picture
18th Jan, 2014
Made this but missed out the tomatoes, capers, basil and anchovy as I thought they may offend my 4 year old. We both loved it, and it always makes me extra happy when my son eats salmon. Good mum award for me :)
11th Jan, 2014
Wow, we really loved this dish. Will be adding this to my favourites. Really creamy with lots of flavour from the anchovies, sundried toms and the capers. Will be making this again very soon.
mummymona's picture
11th Dec, 2013
Dish is lovely.. eaten by both my kids who are 5 & 20months. Lovely flavour. I did add garlic s&p. Defo a fav in my house :)


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