Broccoli and salmon bake
Prep:
30 mins
Cook:
30 mins
A beautiful creamy bake with salmon and broccoli, delicious and healthy.
250g penne
300g broccoli, cut into large florets
25g butter
25g plain flour
600ml milk
100g mascarpone
8 sundried tomatoes (preserved in olive oil), drained and thickly sliced
2 tbsp small capers (optional) rinsed to remove excess salt or vinegar
50g anchovy fillets, halved (optional)
10 large fresh basil leaves, roughly torn
4 fresh skinless salmon fillets
50g mature cheddar, finely grated
Preheat the oven to 190°C / 375°F / Gas mark 5.
Set aside a 20 by 30cm ovenproof dish.
Meanwhile, put a large pan of water on to boil for the pasta and cook it according to the instructions.
Drain and set aside. In another pot, bring water to the boil, add the broccoli, then return the water to the boil and cook for 4 minutes until the broccoli is on the firm side of just tender.
Drain well.
In a large pan add the butter, flour and milk and heat through, stirring continuously, until it thickens to make a smooth sauce.
Remove from the heat and stir in the mascarpone, sun-dried tomatoes, capers (if using), anchovies (if using) and basil, then add the pasta and broccoli and season well.
Halve the salmon fillets down the centre 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.
Bake for 30 minutes until the mixture is just starting to bubble round the edges and is pale golden.
Remove and let cool for a few minutes before serving.
Serves
4
Preparation Time
30 minutes
Cooking Time
30 minutes
Main ingredients
Dairy, Flour, Cheese, Fish, Pasta & Noodles, Vegetables
Recipe Type
Dinner, Easy, Family Dinners, Pasta/Noodles
Level of Difficulty
Easy
