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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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
3rd May, 2012
Comfort food at its best! I also found it a bit bland the first time i made it, and now add the oil from the sun-dried tomatoes into the white sauce. Dollydaydream beware - whilst salmon may be healthy, this dish has A LOT of calories!
29th Apr, 2012
Would make this recipe again, but have to admit that I find fish in a past bake an odd combination. Still quite tasty.
23rd Apr, 2012
a little bland (could have been my cooking and not the recipe) but still enjoyable and a good foundation for experimenting!
20th Apr, 2012
I agree with many others that it tastes a bit bland. Maybe use a stronger blue cheese instead of mascarpone? And/or add some white wine to the sauce?
2nd Apr, 2012
im not a lover of salmon but trying to be healthy. this recipie is really easy & tastes great.
25th Mar, 2012
Indeed I found adding more tomatoes, a bit of garlic and mustard was a good idea...
11th Mar, 2012
Loved this dish! I didn't have any sun dried tomatoes so used normal ones; also added some paprika to the topping and the salmon which gave it a nice kick! Will be making again!
27th Feb, 2012
Fantastic dish - best pasta bake we've ever eaten. I didnt have any capers / anchovies, but still lovely without them. Added some peas and green beans as extra veg, used some left over soured cream rather than the mascapone, also stirred in a bit of tomato puree into the cream before mixing with the pasta. Will definitely be making again.
23rd Feb, 2012
tweaked the recipe by replacing the broccoli with spinach & peas plus chopped the salmon into chunks and added 1/2 a veg stock cube to the sauce... yummy!!!


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