9. Salmon & Broccoli Pasta Bake

Salmon & Broccoli Pasta Bake

This Atlantic Salmon and broccoli pasta bake recipe is guaranteed to be a new family favourite, made with mascarpone and cheddar, it’s the comfort food we all crave after a long day at school or work.
Share on facebook
Share on twitter
Share on pinterest
Share on email
Share on print
Print Recipe

Ingredients

4 Donegal Catch Salmon Fillets

2 tablespoons olive oil

350 grams fusilli pasta

250 grams tenderstem broccoli, trimmed

200 grams mascarpone

100 grams creme fraiche

Zest of 1 lemon

100 grams grated white cheddar

20 grams grated parmesan

Salt & freshly ground black pepper

Instructions

  1. Preheat the oven to 200 C / 180 C fan.
  2. Cook the salmon fillets according to the packet instructions, using the method that suits you best. Once cooked remove the skin from the salmon fillets and discard, then flake into large pieces
  3. Cook the pasta according to the packet instructions, until al dente. Add the broccoli for the final 2 mins of cooking time then drain, reserving a large mugful of water.
  4. Return the pasta and broccoli to the saucepan, then stir in the mascarpone, creme fraiche, half of the cheddar and enough of the reserved pasta water to make the sauce the consistency of double cream. Season with black pepper - you may not need much salt if you salted the pasta water then add the flaked salmon and stir in, being careful not to break it down too much more - you want nice chunks of salmon in the final dish! Tip everything into a large baking dish and scatter over the remaining cheddar and the parmesan.
  5. Bake for 20 mins until the top is golden and the cheese has melted.

You may also like