Best 6 Italian Broccoli And Salmon Pasta Bake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Looking for a delectable and flavorful pasta bake that combines the freshness of broccoli and the rich taste of salmon? Look no further! This article will guide you in creating an unforgettable "Italian broccoli and salmon pasta bake" dish that will tantalize your taste buds and leave you craving for more. Get ready to embark on a culinary journey filled with vibrant flavors, textures, and aromas, as we explore the best recipe for this mouthwatering meal that is sure to become a favorite in your kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

ITALIAN BROCCOLI & SALMON BAKE



Italian broccoli & salmon bake image

Take a fresh look at broccoli with this creamy pasta bake

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 1h5m

Number Of Ingredients 12

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
8 anchovy fillets, halved (optional)
10 large fresh basil leaves, roughly torn
4 fresh skinless salmon fillets
50g mature cheddar, finely grated

Steps:

  • Preheat the oven to 190C/gas 5/fan 170C and get out an ovenproof dish (measuring 20 by 30cm, and about 5cm deep). 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. 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.
  • 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. 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 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. 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.)
  • 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.

Nutrition Facts : Calories 817 calories, Fat 42 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 64 grams carbohydrates, Fiber 5 grams fiber, Protein 49 grams protein, Sodium 1.3 milligram of sodium

ITALIAN BROCCOLI & SALMON BAKE



Italian Broccoli & Salmon Bake image

Make and share this Italian Broccoli & Salmon Bake recipe from Food.com.

Provided by English_Rose

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

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

Steps:

  • Preheat the oven to 375F and get out an ovenproof dish (measuring 8 by 12in, and about 2in deep).
  • 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.
  • 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.
  • 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.
  • 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 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.
  • 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.)
  • 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.

ITALIAN BROCCOLI & SALMON PASTA BAKE



Italian Broccoli & Salmon Pasta Bake image

Take a fresh look at broccoli with this creamy pasta bake. Adapted from good food magazine. Chicken can be used instead of the salmon for a change.

Provided by English_Rose

Categories     < 4 Hours

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 15

9 ounces penne
2 garlic cloves, minced and sauteed in a little oil (optional)
10 ounces broccoli, cut into large florets
1 ounce butter
1 ounce all-purpose flour
2 1/2 cups milk
3 1/2 ounces mascarpone
salt and pepper
8 sun-dried tomatoes, preserved in olive oil, drained and thickly sliced
2 tablespoons small capers (rinsed to remove excess salt or vinegar) (optional)
8 anchovy fillets, halved (optional)
10 large fresh basil leaves, roughly torn
4 fresh skinless salmon fillets
2 ounces sharp cheddar cheese, finely grated
1 ounce parmesan cheese, grated

Steps:

  • Preheat the oven to 375F and get out an ovenproof dish (measuring 10in by 15in, and about 2.5in deep). 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. 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.
  • 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. Remove from the heat and stir in the mascarpone, galric, sun-dried tomatoes, capers (if using), anchovies (if using) and basil, and salt and pepper then add the pasta and broccoli and mix well.
  • 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. Spoon the broccoli mixture on top, then scatter with the grated cheddar and parmesan. (You can chill this for up to 4 hours if you want to get ahead.)
  • 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.

Nutrition Facts : Calories 893.5, Fat 30.8, SaturatedFat 13.3, Cholesterol 223.1, Sodium 634.3, Carbohydrate 70.6, Fiber 9.6, Sugar 2.9, Protein 82.8

ITALIAN BROCCOLI AND SALMON PASTA BAKE



ITALIAN BROCCOLI AND SALMON PASTA BAKE image

Categories     Fish     Pasta     Dinner

Yield 4

Number Of Ingredients 12

250g penne
300g broccoli, cut into large florets
25g butter
25g plain flour
600ml milk
100g mascarpone (not used)
8 sundried tomatoes (preserved in olive oil), drained and thickly sliced (not used)
2 tbsp small capers
8 anchovy fillets, halved (optional)
10 large fresh basil leaves, roughly torn
4 fresh skinless salmon fillets
50g mature cheddar, finely grated

Steps:

  • Boil pasta for 6 minutes. Add broccoli florets for 4 minutes or until almost tender. Make the white sauce. Add the capers and anchovy fillets and basil. Drain the pasta. Add the white sauce and season well. Place small pieces of salmon in a greased baking tin. Pour over the white sauce mix. Top with grated cheese. Bake for 30mins

SALMON BROCCOLI BAKE



Salmon Broccoli Bake image

"A good friend gave me this quick-and-easy recipe that uses canned salmon, wild rice and frozen broccoli," writes Brigitte Schaller of Flemington, Missouri. "I often serve this casserole with a wilted spinach salad for a complete meal."

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 9

1 cup chopped onion
1 tablespoon butter
1-1/2 cups cooked wild rice
1 can (7-1/2 ounces) salmon, drained, bones and skin removed
1 large egg, beaten
1/2 cup mayonnaise
1/2 cup grated Parmesan cheese
3 cups frozen chopped broccoli, thawed and drained
1-1/2 cups shredded cheddar cheese, divided

Steps:

  • In a large skillet, saute onion in butter until tender. Remove from the heat; stir in rice and salmon. Combine egg and mayonnaise; stir into the salmon mixture. , Spoon half into a greased 2-qt. baking dish; top with half of the Parmesan cheese and broccoli. Sprinkle with 1 cup cheddar cheese. Top with the remaining salmon mixture, Parmesan cheese and broccoli. , Bake, uncovered, at 350° for 30 minutes. Sprinkle with remaining cheddar cheese. Bake 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 616 calories, Fat 45g fat (17g saturated fat), Cholesterol 147mg cholesterol, Sodium 942mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 4g fiber), Protein 31g protein.

SICILIAN PASTA AND BROCCOLI



Sicilian Pasta and Broccoli image

This is a simple dish my grandmother made for me when I was a child. Now I make it for my daughter, Xea, and she loves it. As the broccoli takes on a toasty brown color, it develops a delicious nutty flavor that even picky kids will like.

Provided by Antonia Lofaso

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

1 cup olive oil, or more if needed
2 large heads broccoli, cut in 1-inch florets (about 6 cups)
1 tablespoon kosher salt, plus more for salting the pasta water
8 garlic cloves, roughly chopped
1 pound penne rigate (Penne rigate is my favorite because the ridges give it more texture.)
1/2 cup shredded or grated Parmigiano-Reggiano cheese
2 tablespoons chopped Italian flat-leaf parsley, for garnish

Steps:

  • Heat the water for your pasta while you prepare the broccoli.
  • In a shallow, 10-inch saute pot, heat the 1 cup olive oil over medium-high heat (see Cook's Note). Add the broccoli to the oil and season it with salt. Saute the broccoli for about 4 minutes, or until it takes on a toasty color. The broccoli will absorb a lot of the oil, so if you find your pot getting dry, just add a little more oil to it. Throw in the garlic and cook for about another minute, until it's slightly brown. Don't burn the garlic! Take the broccoli off the heat and set it aside.
  • Prepare the penne according to the package directions. Drain the pasta and toss it in the pot with the broccoli, garlic, and olive oil. If the mixture seems dry, add a little more oil.
  • Toss in the Parmigiano-Reggiano cheese, stir, and garnish with the parsley.

Tips:

  • For the best results, use fresh broccoli and salmon.
  • If you don't have heavy cream, you can use milk or half-and-half instead.
  • Add a squeeze of lemon juice to the pasta before serving for a brighter flavor.
  • Top the pasta with grated Parmesan cheese or crumbled feta cheese before serving.
  • Serve the pasta with a side salad or roasted vegetables for a complete meal.

Conclusion:

This Italian broccoli and salmon pasta bake is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of broccoli, salmon, and pasta is healthy and satisfying, and the creamy sauce is rich and flavorful. This pasta bake is sure to be a hit with the whole family.

Related Topics