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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1st Sep, 2013
Fantastic dish! Since our local store was out of basil, we substituted it with thyme – tasted deliciously.
25th Jul, 2013
Made this last night and still a bit bland even though as I ground some new peppercorns in, the top of the jar fell off and all the peppercorns fell in! Managed to fish most of them out. i didn't add anchovies. It was the first time I'd used sun-ripened toms and I didn't really think the flavor suited the dish. Next time I will use ideas from other comments to lower calorie content and probably add cherry tomatoes.
22nd Jul, 2013
Really delicious. A hit with all the family from 1 to 40! Followed the recipe apart from using Philadelphia instead of mascarpone.
30th May, 2013
this could be my favourite meal
27th May, 2013
I made this for dinner yday and we really enjoyed it! Only used 200g pasta which was enough for 4 adult portions (had it for dinner today too!). I used light soft cheese rather than mascarpone and used green pesto in the sauce. Found sauce didn't thicken and I was stirring it for ages (maybe cos I used skimmed milk?) bit of cornflour solved the problem though! I also put onions and garlic in as other people have mentioned. Served it with garlic bread. Mmm lovely alternative way to cook salmon!
thecherub's picture
21st May, 2013
This was great, far better than the quick meal I thought it would be. The anchovies really made it. I left out the capers but followed the recipe to the letter for the rest of it. We will definitely be making this again.
27th Apr, 2013
A bit to fishy for us but might make a variant without the anchobies. as the brocolli bake was good
26th Apr, 2013
Lovely meal, will definitely make it again!!
25th Feb, 2013
This was easy to make and with light flavours was quite enjoyable. However, must remember to put plenty of seasoning in as I found it a tiny bit bland.
5th Feb, 2013
Looks really colourful and inviting, tasty but was a little too rich and ever so slightly bland.


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