Creamy Pesto Salmon Pasta Bake

Preheat the grill to high. Arrange the salmon fillets and halved cherry tomatoes on a baking tray, season with salt and black pepper, and drizzle with 1 tbsp olive oil. Grill for 8-10 minutes, or until the salmon is cooked through and the tomatoes have softened and released their juices. Set aside until cool enough to handle.

Meanwhile, cook the penne in a large pan of salted boiling water until al dente, following the package instructions. Add the broccoli florets during the final 2 minutes of cooking. Drain well, reserving about 1 cup of the pasta water.

Return the pasta and broccoli to the pan. Stir in the pesto, mascarpone, and half of the grilled tomatoes. Add a splash of the reserved pasta water at a time until the sauce is smooth and lightly loosened. Remove the skin from the salmon, flake the flesh into large pieces, and gently fold it into the pasta mixture.

Spoon the mixture into a large baking dish. In a small bowl, combine the breadcrumbs, grated Parmesan, and remaining 1 tbsp olive oil, then scatter over the top. Finish with the remaining grilled tomatoes.

If baking right away, preheat the oven to 200C/180C fan/gas 6. Bake for 20 minutes, or until bubbling around the edges and golden on top. If baking from chilled, add about 5 extra minutes.