Total Time:

10 min(Preparation) / 15 min(Cooking)

Servings:

6

Penne with Roasted Salmon, Artichokes, Lemon & Basil


Ingredients

 1 pkg (375 g)Catelli® Healthy Harvest® Whole Wheat Penne Rigate
5cloves garlic, divided
 1/4 cup (50 mL) eachcanola oil and lemon juice
2 tsp (10 mL)finely grated lemon zest
2 tsp (10 mL) eachDijon mustard and honey
1/8 tsp (0.5 mL) eachsalt and pepper
3 (175 g)boneless, skinless salmon fillets
1 bulb (1 L)fennel, very thinly sliced
1 1/2 cups (375 mL)drained and rinsed artichoke hearts, chopped
2 cups (500 mL)fresh basil leaves, coarsely chopped

Preparation

1

Preheat the oven to 400°F (200°C). Finely mince 1 clove of garlic; thinly slice the remaining cloves. Whisk the oil with the lemon juice, minced garlic, lemon zest, mustard, honey, salt and pepper.

2

Arrange the salmon on one side of a foil-lined, rimmed baking sheet. Measure out 1 tbsp (15 mL) of the lemon mixture; brush evenly over the fish. Measure out an additional 1 tbsp (15 mL) of the dressing; toss with the fennel and sliced garlic. Arrange in a thin layer on the other side of the baking sheet. Reserve the remaining dressing. Roast the salmon and fennel for 15 minutes or until salmon is just coral on the inside when tested with a knife and fennel is softened.

3
Meanwhile, prepare the penne according to package directions; drain well and keep warm. Break the salmon fillets into large chunks. Toss the warm penne with the salmon, fennel mixture, artichoke hearts, basil and reserved dressing until well combined. Season with additional pepper to taste. Serve hot or at room temperature.

 

Discover the unique taste of our Penne with Roasted Salmon, Artichokes, Lemon, and Basil.

Tip
Avoid artichoke hearts marinated in oil and opt for a canned variety with the least amount of sodium.

 

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