Preheat the oven to 190C and get out an ovenproof dish (measuring 20 by 30cm, and about 5cm deep). Meanwhile, Cook the pasta according to instructions on the packet. Bring a pan of water to the boil and cool the broccoli for around 4 minutes. Drain well.
While the pasta is cooking, put the butter, flour and milk in a large pan and heat, whisking or stirring continuously, until it thickens to make a smooth sauce. Remove from the heat and stir in the mascarpone, sun-dried tomatoes, capers, anchovies (if using) and basil, then add the pasta and broccoli and season well.
Halve the salmon fillets widthways (you will see that there is an obvious divide on each fillet) then place the pieces in a single layer on the base of the ovenproof dish. Spoon the broccoli mixture on top, then scatter with the grated cheddar.
Bake for 30 minutes until the mixture is just starting to bubble round the edges and the mixture is pale golden – don’t let it go too dark or the fish will overcook.