You know those evening when you just want to use up a few leftovers but still want to eat well? We made this salmon and broccoli pasta bake on one of those evening.
It was so good!
We had everything in right down to the salmon in the freezer and decided to throw something together. This wasn't meant to be a blog post but for some reason I took photos as my wife cooked the meal.
Let's just say we will be making this salmon and broccoli pasta bake again really soon. This salmon and broccoli pasta bake was influenced by a dinner we had on a family holiday in Tuscany.
Like most Italian food, it was quite easy to guess the ingredients and that's what we did.
Preparing ahead...
The whole idea behind this quickly thrown together yet amazing meal is that you don't need to prepare everything ahead of time.
That said, there is no reason why you couldn't.
Get you broccoli chopped and your salmon defrosted if frozen. Get your other ingredients together too right down to the grating of the Parmasan.
Heck, you could even cook your broccoli and pasta and place it in the fridge.
The only thing I will say is to leave the sauce to the end. Bechamel sauce can be made ahead of time but it's so much better when used fresh.
Substituting ingredients...
Salmon and broccoli go so well together. This is our version of an Italian classic.
You could of course try other fish and even other vegetables. If it sounds good, it probably will be.
So are you ready to give this recipe a try? I think you're going to love this salmon and broccoli pasta bake!
In the photo above we used frozen salmon. We had it on hand.
If you can get freshly caught salmon all the better!
If you like this recipe, you might like to try some of these too...
Seafood Pancakes with Lobster and Garlic Confit
Roast Leg of Lamb with Chimichurri Sauce
Lancashire Hot Pot
Make your own Big Mac
The Best Macaroni and Cheese Ever
German Sausages
Lettuce Wrap Double Burger - Gluten Free
Recipe
Salmon and Broccoli Pasta Bake
Ingredients
- 250g / 9 oz Penne Pasta
- 300g / 11 oz broccoli chopped into florets
- 25g / 1 oz butter
- 25 g / 1 oz plain flour / all-purpose flour
- 600 ml / 2.5 cups milk
- 100 ml / 0.5 cups single cream
- 30g / 1 oz cream cheese
- 2 tablespoon capers
- Pinch of salt and pepper
- 4 skinned salmon fillets
- 25g / 1 oz Parmasan cheese for the topping
Instructions
- Preheat the oven to 190C/370 F gas 5/fan 170C/340 F Put a large pan of water on to boil for the pasta.
- When it is boiling add the pasta and a pinch of salt. Boil the pasta for 6 minutes and then add the chopped broccoli for a further 4 minutes,
- The broccoli should be just tender and the pasta al dente as it will be going in the oven where it cooks further.
- While the pasta is cooking put the butter, flour and milk in a sauce pan and heat, whisking constantly until it thickens.
- Remove from the heat and add the cream cheese and single cream. Then add the capers.
- Tear 7 or 8 basil leaves and add these to the sauce saving a few leaves for a garnish after the dish has been in the oven.
- Add salt and pepper to taste at this point.
- Halve the salmon fillets down the middle and place in a single layer in an ovenproof dish.
- Spoon the broccoli and pasta on top then pour the sauce over. Sprinkle with Parmesan cheese.
- Cook for around 30 minutes until the top just starts to brown. For an extra crispy topping put under the grill/broiler for a few minutes at this stage.
- Allow to sit out of the oven for 5 minutes and then serve.