Back to school recipes with Donegal Catch: Salmon & Broccoli Pasta Bake

As the autumn draws in and the kids are back to school, it's the perfect time to get back into healthy eating habits for the family - especially around dinner time. A great dinner option is fish, it's naturally high in protein and Omega 3 - and we've got recipes the kids will LOVE!

Donegal Catch wants to get more fish on Irish tables this back-to-school season and they have put together quick and tasty recipes that are easy to prepare for all the family to enjoy including the latest additions to the Donegal Catch range including Wholegrain Fish Fillets and Omega Fish Fingers. The Donegal Catch frozen fish range is the perfect time saver addition this back-to-school season, removing food prep, reducing food waste and encouraging families to increase their weekly consumption of fish, without having to compromise on taste.

So make your life a little bit easier and pack the freezer with the latest additions to the Donegal Catch range so you’ll always have nutritious, quick, and easy lunch or dinner options for the school term ahead!

Working closely with fish suppliers to bring great tasting fish and supporting responsible fishing practices, Donegal Catch is encouraging Irish households across the country to eat at least two portions of fish a week this back-to-school season, with the help of top tips from dietician and mum, Orla Walsh, along with quick and tasty recipes that are easy to prepare for all the family to enjoy available from www.donegalcatch.ie/recipes/.

Salmon & Broccoli Pasta Bake

Serves: 4

Total time: 45 minutes

Ingredients

4 Donegal Catch Salmon Fillets

2 tablespoons olive oil

350 grams fusilli pasta

250 grams tenderstem broccoli, trimmed

200 grams mascarpone

100 grams creme fraiche

Zest of 1 lemon

100 grams grated white cheddar

20 grams grated parmesan

Salt & freshly ground black pepper

Method:

1. Preheat the oven to 200 C / 180 C fan.

2. Cook the salmon fillets according to the packet instructions, using the method that suits you best. Once cooked remove the skin from the salmon fillets and discard, then flake into large pieces

3. Cook the pasta according to the packet instructions, until al dente. Add the broccoli for the final 2 mins of cooking time then drain, reserving a large mugful of water.

4. Return the pasta and broccoli to the saucepan, then stir in the mascarpone, creme fraiche, half of the cheddar and enough of the reserved pasta water to make the sauce the consistency of double cream. Season with black pepper - you may not need much salt if you salted the pasta water then add the flaked salmon and stir in, being careful not to break it down too much more - you want nice chunks of salmon in the final dish! Tip everything into a large baking dish and scatter over the remaining cheddar and the parmesan.

5. Bake for 20 mins until the top is golden and the cheese has melted.