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Penne with Salmon and Roasted Vegetables

Friendly Fats

Fishing for omega-3 fatty acids? They are found in highest amounts in fatty fish such as salmon, mackerel, and herring.

Source:

Meals That Heal from Prevention® (2001) p. 213

23 ratings : 5 reviews

Penne with Salmon and Roasted Vegetables

You'll be hooked by the sweet, mellow flavor of the caramelized vegetables and the tender texture of the salmon. From Prevention Healthy Cooking.

Prep Time:20 min

Start to Finish:50 min

makes:6 servings

12	ounces penne
2	pounds leeks
1	red bell pepper, cut into strips
1/4	cup Progresso® chicken broth (from 32-ounce carton)
2	tablespoons lemon juice
1	tablespoon olive oil
2	teaspoons dried thyme, crushed
1/4	teaspoon freshly ground black pepper
1	yellow summer squash, halved and cut into 1/4” slices
1/4	cup pitted kalamata olives
1	salmon fillet (1/2 pound, skinned)

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.

Nutritional Information

1 Serving: Calories 360 (Calories from Fat 60); Total Fat 7g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 25mg; Sodium 350mg; Total Carbohydrate 57g (Dietary Fiber 6g, Sugars 4g); Protein 17g Percent Daily Value*: Vitamin A 35%; Vitamin C 45%; Calcium 8%; Iron 25% Exchanges: 3 1/2 Starch; 0 Other Carbohydrate; 1 Vegetable; 1/2 Lean Meat; 1/2 Fat Carbohydrate Choices: 4
*Percent Daily Values are based on a 2,000 calorie diet.

MyPyramid Servings 1 oz-equivalents Meat & Beans, 1 c Vegetables, 1 tsp Fats & Oils, 2 oz-equivalents Grains

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5 Reviews

penne/salmon & roasted veggies

This is a great recipe. Very easy to make. I did'nt think the chicken broth and the lemon juice would be good together but it made a nice sauce in the bottom of the pan which I put over the finished product and it really made the pasta taste delicious. I used a mix of green and yellow squash but I think you could really use any veggies on hand. So I would really recommend this to anyone who likes salmon.
Posted at 9:36 AM on February 18 2008 by trisha1113 , brockport NY

Didn't care too much for the thyme. Too earthy. I think it would make a nice light summer meal.
Posted at 9:32 AM on February 13 2008 by Cooking for 2 , Fitchburg MA

I was hoping for a much better turnout with this recipe. It smelled wonderful cooking and I think I was expecting it to taste as good as it smelled. Nobody in my family ate it except me. Tastes better cold the next day. It seemed to be missing something. When it was cold I added grated parmesian cheese and a little more lemon juice. It needs a little more zip or something. 12 oz of pasta is too much and 1/2 lb of samon too little.
Posted at 8:13 AM on February 5 2008 by , Proctor MN

Delicious...can I suggest using wheat pasta in place of regular pasta? We tried it a little while ago, and I haven't eaten regular pasta since! The taste and the health benefits are great!
Posted at 8:00 PM on July 9 2007 by , Turnersville NJ

Very tasty...try with crushed red peppers.
Posted at 8:00 PM on July 9 2007 by , Minneapolis MN

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