Broccoli and Salmon Pasta Bake

Nursing two broken toes has meant a rather less ambitious couple of weeks in the kitchen, hence the quietness on here recently (although I did manage to make 8 Christmas puddings last weekend......).  So it is nice to be able to be a little more ambitious in the last day or two as they get better.  This adaptation of a BBC Good Food recipe went down well.  It is, essentially, raw fillets of boneless, skinless salmon laid on a baking dish, topped with penne and broccoli in a cheese sauce, then baked for 20 minutes until brown and bubbling and the fish cooked through.  The sauce also has sun-dried tomatoes, basil and capers added (and anchovies, if liked - I don't).  The original recipe uses mascarpone and, lovely though that is, it is too rich for a week-day supper.  So I just used  ordinary milk and made a bechamel with it instead.  You'll find the original recipe on the Good Food website - a nice way to use ubiquitous salmon, and filling and comforting as the nights get colder.  You could vary this endlessly - use leeks, spinach, Swiss chard or mushrooms instead of broccoli, and chicken or ham instead of salmon (though I'd probably lightly cook the chicken first).