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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5th Feb, 2013
Excellent meal. My missus isn't huge on pasta yet she just said "I could eat this every night this week". It was filling, warming, with several nice flavours running through. Will definitely be making this again, and I probably wont even change anything.
4th Feb, 2013
This was ok, nothing special though!
27th Jan, 2013
Made this last night, would definitely recommend adding the capers and anchovies. Those that said it was bland must have left them out. Using a good mature cheddar and sundried tomatoes this dish was GORGEOUS! So much fresh flavour, and I didn't even have to add my usual staples onion, garlic and mustard.
15th Jan, 2013
Nice recipe, used Philadelphia as wouldnt have used the rest of a 250g tub ricotta for anything else... good flavours, nice heated up again for lunch at work.
13th Jan, 2013
I gave it 5 stars why did only two appear? Good job I am better at cooking than computers ahhhh
13th Jan, 2013
Delicious. Lovely mascarpone flavour running through. May even chuck in some ricotta next time for more cheese. Even my 7 year old said it was "lovely" :)
28th Dec, 2012
I typed in salmon in the good food recipe search and found this one and it had great ratings! I had salmon to use up and everything else I had to use up, I sustituted the following for those reasons. brocolli with spinach, 500 instead of 600ml milk as thought it was quite runny, I also added a tsp of mustard as previoiusly advised 100g cream cheese instead of mascarpone didnt have any anchovies or basil so just used dried basil I also added extra cheese for topping I read a few comments about lack of flavour, just to ensure there was plenty of flavour I added the following,gently fried a mixture of 1 chopped red chilli, 1 yellow pepper, 1 red onion,3 shallots and 2 cloves of garlic Delicious recipe perefect for dinner parties/having friends round as you can prepare it in advance Cant wait to have the rest for lunch tomorrow and will def make again, fantastic!
14th Nov, 2012
Been making this for a few years now, absolute favourite!! I do, however, cut out the sun-dried toms as dont find the flavour mixes well with the overall dish.
6th Nov, 2012
This was wonderful, didn't have any mascapone, so used a tub of Garlic and Herb cream cheese. Full of flavour, will defo make again. As mentioned by other users, I do not like anchovies, but you honestly could not taste them.
31st Oct, 2012
Very tasty recipe. Will definitely make again. Added extra mascarpone for added creaminess. Delicious.


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