Pesto Salmon Pasta Bake with Broccoli
One-pan salmon pasta bake combining grilled salmon and cherry tomatoes with penne, broccoli, and a creamy pesto mascarpone sauce, topped with herbed breadcrumbs and parmesan. Finished in the oven until golden and crunchy.
Ingredients
Instructions
- 1
Heat the grill to high. Arrange tomatoes and salmon on a baking tray, season, drizzle with half the olive oil, and grill for 10 minutes until salmon is cooked through and tomatoes are juicy. Let cool.
- 2
Cook penne following package instructions until al dente. Add broccoli florets for the final 2 minutes of cooking. Drain, reserving a large mugful of water.
- 3
Return pasta and broccoli to the pan. Stir in pesto, mascarpone, half the tomatoes, and enough reserved pasta water to reach heavy cream consistency. Flake in salmon, discarding skin.
- 4
Transfer mixture to a large baking dish. Mix breadcrumbs with parmesan and remaining oil, scatter over top, and dot with remaining tomatoes.
- 5
If baking immediately, heat oven to 400°F (350°F fan). Alternatively, cover and chill up to 24 hours.
- 6
Bake for 20 minutes (25 minutes if chilled) until top is golden and crunchy.
Tips
Reserve pasta water before draining to achieve the correct sauce consistency without oversalting.
If preparing ahead, ensure the mixture is cooled completely before covering and chilling.
The breadcrumb topping will crisp better if scattered evenly and pressed gently onto the surface.
Good to Know
Cover and refrigerate up to 24 hours before baking.
Prepare and chill the assembled mixture up to 24 hours in advance. Extend baking time to 25 minutes if cooking from chilled.
Common Mistakes
Do not skip reserving pasta water to avoid a sauce that is too thick and pasty.
Do not overbake from the chilled state to avoid a dry filling with burnt breadcrumb topping.
Do not skip the cooling step after grilling salmon to avoid overcooked, flaky texture when mixed in.