Salmon, Broccoli & Feta Pasta Bake

I'm not a great fan of fish and because of this don't tend to buy it very often but when I was asked by Princes if I could come up with a family friendly recipe using their Wild Alaskan Pink Salmon I agreed as I do love a challenge.

Fish is a great source of many essential vitamins and minerals, such as vitamins A and D, selenium and calcium.* Oily fish, such as mackerel, sardines, kippers and salmon, are also rich in omega 3 fatty acids, which can help prevent heart disease.* 

*As part of a balanced diet

I've already posted recipes for Salmon Pots and Salmon Fishcakes but this pasta bake can be eaten as a complete meal, no accompaniments needed, just a bowlful of steaming hot pasta - perfect for these miserable Summer nights.

50g Butter
50g Plain Flour
1 Pint milk
Vegetable Stock Pot (Knorr), or fresh mixed herbs
Ground Black Pepper
450g Pasta
200g Broccoli Florets, cut into bitesize pieces
2 Cans Wild Pink Salmon, drained
200g Feta Cheese, cut into 1cm pieces
100g Mature Cheddar Cheese, grated

• Melt the butter in a saucepan, add the flour & whisk for 2 minutes over a low heat
• Add the milk to the pan gradually, whisking continuously, until all combined
• Add the stock pot and season with black pepper
• Bring slowly to the boil, stirring continuously, until thickened and then remove from the heat.
• Cook the pasta as per directions on the pack, adding the broccoli 3 minutes from the end of cooking time 
• Drain the pasta and broccoli and add to a large baking dish
• Flake the salmon over the pasta & broccoli
• Scatter the feta over the dish
• Pour the sauce evenly over and top with grated cheese 
• Bake in a 180 degree (C) oven for approx 30 minutes, until browned and bubbling

I was sent Princes Wild Alaskan Salmon to use in family friendly recipes