Tuesday 21 November 2017

Monday night: Broccoli & salmon bake

Italian broccoli & salmon bake
Italian broccoli & salmon bake

Tired after a long weekend? One thing is sure: tonight you need something comforting before hitting the sofa. The oven does most of the work with this yum bake.


250g penne

300g broccoli, cut into large florets

25g butter

25g plain flour

600ml milk

100g mascarpone

8 sundried tomatoes (in olive oil), drained and sliced

10 large fresh basil leaves, roughly torn

4 skinless salmon fillets

50g mature cheddar,  grated


1.Preheat the oven to 190C/gas 5/fan 170C and get out an ovenproof dish (measuring 20 by 30cm, and about 5cm deep).

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 and basil, then add the pasta and broccoli and season well.

3. Place the salmon  in a single layer on the base of the ovenproof dish. Spoon the broccoli mixture on top, then scatter with the grated cheddar.

4.Bake for 30 minutes until the mixture is just starting to bubble round the edges and the mixture is pale golden.

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