Salmon and Broccoli Pasta Bake in White Sauce
Flaked salmon, broccoli and penne in a creamy cheese sauce with a crisp cheddar top.
Made with White bechamel sauce. Make a batch of the base first, then this takes minutes. Skip to the method
- Time45 min
- LevelEasy
- Costabout £1.70 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
Make the bechamel (see the base recipe). Heat the oven to 200°C (180°C fan).
- 2
Boil the penne in salted water for 2 minutes less than the packet says, adding the broccoli for the last 2 minutes. Drain.
10 min - 3
Rub the salmon with the oil, season and roast on a tray for 10 minutes, until just cooked. Flake into large chunks.
10 min - 4
Warm the bechamel with half the cheddar, the lemon juice and dill. Fold in the pasta, broccoli and salmon gently so the fish does not break up.
- 5
Tip into a baking dish and scatter with the remaining cheese.
- 6
Bake for 15 to 20 minutes until bubbling and golden.
17 min 30 s
Tips
- Check the pasta is egg free if that matters.
- Add a splash of milk to the sauce if it looks thick after folding in the pasta, as it will absorb as it bakes.
- Smoked haddock or hot smoked salmon make a stronger flavoured bake.
Storing and freezing
Keeps up to 2 days in the fridge once cooled within 1 to 2 hours. Reheat until steaming hot all the way through. Do not reheat more than once.
Questions
Can I use tinned salmon?
Yes. Use two 200 g tins, drained and flaked, and skip the roasting step. Remove any large bones.
Can I use frozen salmon?
Yes, defrost it fully in the fridge first and pat dry.
Can I add vegetables?
Yes. Peas, spinach and sweetcorn all work well. Keep the total veg at about 350 g.
More made with white bechamel 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.