Italian Broccoli & Salmon Bake

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

Step-by-step instructions

1. 1

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

2. 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. 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. 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. 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. 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. 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. 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.