Penne With Salmon and Roasted Vegetables |
|
 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
You'll be hooked by the sweet, mellow flavor of the caramelized vegetables and the tender texture of the salmon. Ingredients:
12 ounces penne |
2 lbs leeks |
1 red bell pepper, cut into strips |
1/4 cup chicken broth, from carton |
2 tablespoons lemon juice |
1 tablespoon olive oil |
2 teaspoons dried thyme, crushed |
1/4 teaspoon fresh ground black pepper |
1 summer squash, halved and cut into 1/4 slices |
1/4 cup pitted kalamata olive |
1 salmon fillet, 1/2 pound, skinned |
Directions:
1. Preheat the oven to 400°F Prepare the pasta according to package directions.
2. Meanwhile, cut the leeks into 2” lengths and quarter them lengthwise. Rinse the leeks completely. Place the leeks and bell pepper in a 13” x 9” baking dish. Add the broth, lemon juice, 2 teaspoons of the oil, thyme, and black pepper. Cover with foil and bake for 15 minutes.
3. Add the squash, olives, and salmon to the baking dish and drizzle with the remaining 1 teaspoon oil. Cover and bake for 30 minutes, or until the salmon is opaque and the vegetables are tender.
4. Place the penne in a large serving bowl. Break the salmon into bite-size pieces and add to the penne with the vegetables.
|
|