Italian Broccoli & Salmon Bake

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 8 ounces penne
• salt and pepper
• 10 ounces broccoli, cut into large florets
• 1 ounce butter
• 1 ounce all-purpose flour
• 2 1/2 cups milk
• 4 ounces mascarpone
• 8 sun-dried tomatoes (preserved in olive oil)
• 2 tablespoons capers, rinsed to remove excess salt (optional) or 2 tablespoons vinegar (optional)
• 8 anchovy fillets, halved (optional)
• 10 basil leaves, roughly torn
• 4 salmon fillets, skinless
• 2 ounces sharp cheddar cheese, finely grated

Recipe

• 1 preheat the oven to 375f and get out an ovenproof dish (measuring 8 by 12in, and about 2in deep).
• 2 meanwhile, 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.
• 3 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.
• 4 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.
• 5 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.
• 6 halve the salmon fillets widthways (you will see that there is an obvious divide on each fillet) then place the pieces in a single layer on the base of the ovenproof dish.
• 7 spoon the broccoli mixture on top, then scatter with the grated cheddar. (you can chill this for up to 4 hours if you want to get ahead.)
• 8 bake for 30 minutes until the mixture is just starting to bubble round the edges and the mixture is pale golden - don't let it go too dark or the fish will overcook.