Italian Broccoli & Salmon Pasta Bake Recipe

Name: Italian Broccoli & Salmon Pasta Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 ounces penne; 2 garlic cloves, minced and sauteed in a little oil (optional); 10 ounces broccoli, cut into large florets; 1 ounce butter; 1 ounce all-purpose flour; 2 1/2 cups milk; 3 1/2 ounces mascarpone; salt and pepper; 8 sun-dried tomatoes, preserved in olive oil, drained and thickly sliced; 2 tablespoons small capers (rinsed to remove excess salt or vinegar) (optional); 8 anchovy fillets, halved (optional); 10 large fresh basil leaves, roughly torn; 4 fresh skinless salmon fillets; 2 ounces sharp cheddar cheese, finely grated; 1 ounce parmesan cheese, grated

Servings: persons

9 ounces penne
2 garlic cloves, minced and sauteed in a little oil (optional)
10 ounces broccoli, cut into large florets
1 ounce butter
1 ounce all-purpose flour
2 1/2 cups milk
3 1/2 ounces mascarpone
salt and pepper
8 sun-dried tomatoes, preserved in olive oil, drained and thickly sliced
2 tablespoons small capers (rinsed to remove excess salt or vinegar) (optional)
8 anchovy fillets, halved (optional)
10 large fresh basil leaves, roughly torn
4 fresh skinless salmon fillets
2 ounces sharp cheddar cheese, finely grated
1 ounce parmesan cheese, grated

1
Preheat the oven to 375F and get out an ovenproof dish (measuring 10in by 15in, and about 2.5in 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, galric, sun-dried tomatoes, capers (if using), anchovies (if using) and basil, and salt and pepper then add the pasta and broccoli and mix 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 and parmesan. (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.

2755

kcal

Calories

283

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 9 ounces penne, 2 garlic cloves, minced and sauteed in a little oil (optional), 10 ounces broccoli, cut into large florets, 1 ounce butter, and more.

Yes, Italian Broccoli & Salmon Pasta Bake falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Italian Broccoli & Salmon Pasta Bake

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