ITALIAN BROCCOLI & SALMON BAKE
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
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
BAKED LEMON-BUTTER SALMON WITH PASTA
This is a super simple meal that is largely hands off. The bright lemon pairs beautifully with the tender garlicky salmon on a bed of pasta. Garnish liberally with some Parmesan cheese if desired!
Provided by Rebekah Rose Hills
Time 30m
Yield 2
Number Of Ingredients 10
Steps:
- Preheat the oven to 390 degrees F (200 degrees C).
- Lightly salt and pepper salmon fillet on both sides, and place in a 2-quart baking dish. Squeeze 1 lemon half over the salmon, then sprinkle with minced garlic and 1/2 of the butter pieces.
- Bake in the preheated oven until salmon is cooked through and flakes easily with a fork, about 15 minutes.
- Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
- When salmon is cooked, break apart into large chunks (it will break apart a little further when you toss it with the pasta.)
- Add cooked pasta to the baking dish with the salmon. Drizzle pasta and salmon with olive oil, and add remaining butter pieces. Zest the remaining lemon half and add to the pasta, then squeeze juice from the zested lemon into the pasta as well. Add parsley, salt, and pepper.
- Toss everything gently until pasta is well coated in the pan juices and everything you have added in, and salmon is evenly distributed amongst the pasta. Taste and adjust seasonings if necessary. Add a touch more butter or oil if needed, if your pasta is too dry.
Nutrition Facts : Calories 534.8 calories, Carbohydrate 46.9 g, Cholesterol 92.7 mg, Fat 26.8 g, Fiber 4.4 g, Protein 30.6 g, SaturatedFat 9.6 g, Sodium 427.8 mg, Sugar 1.9 g
PESTO SALMON PASTA BAKE
Do something different with salmon and make this easy seafood pasta bake with added veg. Tasty and filling, it's ideal for feeding the family
Provided by Cassie Best
Categories Dinner, Main course, Pasta, Supper
Time 55m
Number Of Ingredients 9
Steps:
- Heat the grill to high. Arrange the tomatoes and salmon over a baking tray, season and drizzle with half the oil. Grill for 10 mins until the salmon is cooked through and the tomatoes are juicy. Leave to cool.
- Cook the penne following pack instructions, until al dente. Add the broccoli for the final 2 mins of cooking time. Drain the pasta, reserving a large mugful of water.
- Return the pasta and broccoli to the pan, then stir in the pesto, mascarpone, half the tomatoes and enough of the reserved pasta water to thin the sauce to the consistency of double cream. Flake in the salmon, discarding the skin. Tip into a large baking dish, then mix the breadcrumbs with the parmesan and remaining oil, and scatter this over the mixture. Dot the rest of the tomatoes on top. If baking straightaway, heat the oven to 200C/180C fan/gas 6. Or, cover and chill until you're ready to cook. Will keep chilled for up to 24 hours.
- Bake for 20 mins (or 25 mins from chilled) until the top is golden and crunchy.
Nutrition Facts : Calories 1029 calories, Fat 62 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 8 grams sugar, Fiber 8 grams fiber, Protein 35 grams protein, Sodium 1.2 milligram of sodium
ITALIAN BROCCOLI & SALMON PASTA BAKE
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
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
LITTLE ITALY SALMON AND PASTA BAKE
Make and share this Little Italy Salmon and Pasta Bake recipe from Food.com.
Provided by English_Rose
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven 375°F
- Cook the pasta in plenty of boiling salted water as per instruction.
- Place the salmon into a bowl, removing any large bones.
- Tear the basil leaves and combine with the salmon. Add the passata, mascarpone and mozzarella.
- Drain the pasta and combine with the salmon mixture.
- Season well and place in an ovenproof dish.
- Top with dots of butter and sprinkle over breadcrumbs and pinenuts.
- Place in the oven to colour the top and heat through.
- Serve with some salad leaves dressed with olive oil, balsamic vingar and seasoning.
Nutrition Facts : Calories 738.9, Fat 26.6, SaturatedFat 10.1, Cholesterol 82.8, Sodium 702.7, Carbohydrate 86.8, Fiber 5.4, Sugar 6.5, Protein 37.7
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