Salmon and Broccoli Pasta Bake
Flaked salmon, tender broccoli and pasta in a rich cheese sauce with a crisp cheddar top, an easy fish supper for the family.
Made with Cheese sauce. Make a batch of the base first, then this takes minutes. Skip to the method
- Time40 min
- LevelEasy
- Costabout £2.21 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Boil the penne in salted water for 2 minutes less than the packet says, adding the broccoli for the last 3 minutes. Drain well.
10 min - 2
Rub the salmon with the oil, a pinch of salt and pepper, and bake on a tray for 10 minutes until just cooked through. Flake into large chunks.
10 min - 3
Warm your ready made cheese sauce (see the base recipe) in a large pan, loosening with a splash of milk. Stir in the lemon zest, juice and dill.
- 4
Fold in the pasta, broccoli and flaked salmon gently so the salmon stays in big pieces.
- 5
Tip into a baking dish and scatter with the cheddar.
- 6
Bake for 15 to 20 minutes until golden and bubbling.
16 min 40 s
Tips
- Slightly undercook the pasta, as it finishes cooking in the sauce in the oven.
- Do not overcook the salmon before baking, or it dries out in the bake.
- Hot smoked salmon flakes are a quick shortcut, but reduce the salt in the dish.
Storing and freezing
Cool within 1 to 2 hours. Keeps in the fridge for up to 2 days. Reheat with a splash of milk until steaming hot all the way through. Do not reheat more than once.
Questions
Can I use tinned salmon?
Yes. Two 200 g tins drained and flaked work well. Check for bones and reduce the salt in the sauce.
Can I use other fish?
Smoked haddock, cod or cooked prawns are all good. Poach firm fish for 5 minutes before flaking.
Can I freeze it?
It is best eaten fresh. Cooked fish and creamy sauces do not freeze well and can turn watery.
More made with cheese sauce
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.