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Penne with Salmon and Roasted Vegetables
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Prep Time:
20 minutes
Total Time:
50 minutes
Indulge in succulent caramelized veggies and delicate salmon for a delectable dish.
Ingredients:
  • 12 ounces penne
  • 2 pounds leeks
  • 1 red bell pepper, cut into strips
  • 1/4 cup chicken broth
  • 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)
Instructions:
  • Preheat your oven to a toasty 400°F, then cook the pasta following the instructions on the package.
  • Cut the leeks into 2-inch lengths and quarter them lengthwise. Rinse them thoroughly. Arrange the leeks and bell pepper in a 13x9 inch baking dish. Pour in the broth, lemon juice, 2 teaspoons of oil, thyme, and black pepper. Cover with foil and bake for 15 minutes.
  • Place the squash, olives, and salmon in the baking dish, then generously drizzle with the remaining 1 teaspoon of oil. Cover the dish and bake for 30 minutes, or until the salmon is cooked through and the vegetables are fork-tender.
  • Transfer the cooked penne to a spacious serving bowl. Gently flake the salmon into small pieces and combine with the penne and vegetables.

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