Printer-friendly page

Salmon with Pasta and Broccoli Recipe

Yield: 4 Servings


1 lb. Salmon fillet, skinless
1 ea. Broccoli head, cut into small florets
8 oz.  Farfalle pasta, cooked and drained.
1 oz. Butter
1 oz. Flour, all-purpose
10 oz.  Milk 2%
2 oz. Cheddar cheese, grated
To taste, Black Pepper


  1. Preheat the oven to 400 degrees.
  2. Wrap the salmon fillets loosely in a piece of alunimun foil, then place it on a baking sheet and cook for 10 minutes.
  3. Cut the salmon into small chunks, set to one side.
  4. Blanch the broccoli florets in a pot of boiling water for one minute, drain and refresh. Leave to one side.
  5. Cook the pasta in a saucepan of salted boiling water until tender.
  6. Meanwhile, melt the butter then stir in the flour and cook for 1-2 minutes. Slowly add the milk off the heat, beating well each time. Return to the heat and bring to the boil, stirring continously.
  7. Reduce the heat and allow the sauce to thicken, stir in the cheese and season with a little black pepper.
  8. Drain the pasta and gently stir in the sauce, salmon and broccoli.