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Penne with Salmon and Roasted Vegetables

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Penne with Salmon and Roasted Vegetables
  • Prep Time 20 min
  • Total Time 50 min
  • Servings 6
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You'll be hooked by the sweet, mellow flavor of the caramelized vegetables and the tender texture of the salmon. From Prevention® Healthy Cooking.

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)

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.
Trademarks referred to herein are the properties of their respective owners.
Tips  

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

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

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
360
(
Calories from Fat
60
)
Daily Value
Total Fat
7g
10%
(
Saturated Fat
1g
6%
,
Trans Fat
0g
)
Cholesterol
25mg
8%
Sodium
350mg
15%
Potassium
480mg
14%
Total Carbohydrate
57g
19%
(
Dietary Fiber
6g
22%
,
Sugars
4g
)
Protein
17g
Daily Value*:
Vitamin A
35%
35%
Vitamin C
45%
45%
Calcium
8%
8%
Iron
25%
25%
Exchanges:
3 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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