Italian broccoli & salmon bake

Italian broccoli & salmon bake

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(296 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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ifuamq's picture
10th Sep, 2012
It really makes a big difference if you use the best quality dried pasta.
2nd Aug, 2012
I liked this dish but only realised after I had eaten it that it is 817 calories per serving! It was good but not that good. Would try and make a lower calorie version next time.
23rd Jul, 2012
This was so tasty!! I'm really impressed and so was my partner :)
19th Jul, 2012
I made this today minus the anchovies, it was rather bland so next time I think I woulld add some spices.
29th Jun, 2012
I couldn't find sundried tomatoes in my co-op so have added 190g jar sun dried tomatoe pesto. sauce taste great and it is currently bubbling away nicely in the oven. Ive cut my salmon fillets up into chunks rather than just halfing. Sure its gonna taste great.
15th Jun, 2012
Good weekday staple. I put some extra cherry tomatoes in which worked and I think it could do with more veg - or at least serve it with a green salad. In my opinion it needs the capers and sun-dried tomatoes and might add some mustard or something else with a bit of zing next time too. A good recipe for baby led weaning too.
14th Jun, 2012
This was delicious. As suggested above I added red pesto to the sauce along with a chopped sautéed red pepper. Will definitely be making this again.
11th Jun, 2012
I love this recipe, for a change/cheaper alternative why not omit the capers, anchovies, basil and sundried tomatoes and add green pesto to the sauce instead. For less calories i add 25grms of parmarsan rather than the 50g of mature cheddar. Happy cooking :)
6th Jun, 2012
Preferred it without the sun dried tomatoes, capers and anchovies. Real comfort food! Lovely
24th May, 2012
Very easy but a little bland although husband loved it. He even ate my share of the capers. They are an acquired taste! Overall it was ok but not one that I'll repeat


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