A big favourite in my house is this Broccoli and Salmon Bake.

broccoli and salmon bake in ovenproof dish


  • 250 g penne
  • 300 g broccoli, cut into large florets
  • 25 g butter
  • 25 g plain flour
  • 600 ml milk
  • 100 g mascarpone
  • 8 sundried tomato (preserved in olive oil), drained and thickly sliced
  • 2 tbsp small capers (optional) rinsed
  • 8 anchovy fillets, halved (optional)
  • 10 large fresh basil leaves, roughly torn
  • 4 salmon fillets, skinned
  • 50g mature cheddar, finely grated


Serving: 4
Preparation: 5 minutes
Cooking time: 40 minutes

  1. Preheat the oven to 190 C.
  2. Cook the pasta for 6 minutes then add the broccoli, return to the boil and cook for 4 more minutes. Drain well.
  3. Meanwhile make the sauce by adding the butter, flour and milk in a large pan and heating, whisking continuously, until it thickens.
  4. Remove the pan from the heat and stir in the mascarpone, sun-dried tomatoes, capers, anchovies and basil, then add the pasta and broccoli and season well.
  5. Halve the salmon fillets widthways and place the pieces in a single layer on the base of the ovenproof dish.
  6. Spoon the broccoli mixture on top, then scatter with the grated cheddar.
  7. 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.

Recipe is from BBC.

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