Salmon and Broccoli Pasta Bake

Salmon and Broccoli Pasta Bake Recipe

A perfect meal for seafood lovers
Yield: 4    Preparation Time: 35 Minutes    Cooking Time: 30 minutes


300g broccoli, cut into large florets
250g penne pasta
25g plain flour
25g butter
100g mascarpone
600ml milk
4 fresh skinless salmon fillets
50g mature cheddar, finely grated
8 sundried tomatoes (preserved in olive oil), drained and thickly sliced
8 anchovy fillets, halved (optional)
2 tablespoons small capers (optional) rinsed to remove excess salt or vinegar
10 large fresh basil leaves, roughly torn

Recipe Instructions

Preheat the oven to 190C

Cook the pasta.
Put a large pot of water on the stove to boil. Once boiling, add the pasta and some salt. Stir the pasta and allow to cook for 6 minutes. Then add the broccoli and bring the water back to the boil. Cook for a further 4 minutes. Drain well.

Make the sauce.
Put the butter, flour and milk in a large pan and heat stirring continuously. It will thicken and make a smooth sauce. Remove from the heat and add the mascarpone, sun-dried tomatoes, capers, anchovies and basil and stir well. Add the pasta and the broccoli and season to taste.

Prepare the salmon.
Halve the salmon width ways and layer the pieces on the bottom of an ovenproof dish. Spoon over the broccoli mixture and sprinkle over with grated cheddar.

Bake for 30 minutes until the mixture is a pale golden color. Do not overcook as the fish will spoil.



One Response to “Salmon and Broccoli Pasta Bake”

  1. Joan lodge says:

    Could I use prawns instead of salmon?