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Roasted Salmon and Broccoli Pasta

Broccoli & salmon bake – serves 4


250g penne pasta
300g broccoli, cut into large florets
25g butter
25g plain flour
600ml full cream milk
100g mascarpone
8 sun-dried tomatoes preserved in oil, drained and thickly sliced
2 tbsp small capers, rinsed (optional)
10 large basil leaves, roughly torn
4 fresh skinless salmon fillets
50g mature cheddar, finely grated


Preheat the oven to 190C/Gas 5/170C.

Cook the pasta in plenty of boiling salted water for 6 minutes, then add the broccoli and time another 4 minutes when the water returns to the boil. Drain.

Meanwhile, put the butter, flour, and milk in a very large saucepan and heat, whisking the whole time, until it thickens enough to make a smooth sauce. Remove from the heat and stir in the mascarpone, sun-dried tomatoes, capers and basil, then add the drained broccoli & pasta and season well.

Halve the salmon fillets widthways to give you shorter stubby pieces and put into the a large baking dish in a single layer. Spoon the fish and broccoli mixture over the top, then scatter with the cheese.

Bake for 30 minutes or until starting to bubble at the edges. Don’t be tempted to brown it too much or you will overcook the fish.