Lemony Salmon with Whole Wheat Penne, Peas and Dill
Serves 4
Time 45 min
This quick and easy pasta is a great weeknight recipe featuring the classic combination of salmon, peas and dill.
Special Diets:
Ingredients
- 1 (12.0-ounce) boneless, skinless fillet salmon
- 1/2 teaspoon lemon zest
- 1/4 teaspoon ground black pepper
- 8 ounces whole wheat penne pasta
- 1 cup fresh or frozen petite green peas
- 3 cups packed baby spinach leaves
- 1/4 cup chopped fresh dill
- 2 tablespoons fresh lemon juice
- 3/4 teaspoon crushed fennel seeds
- 1/4 teaspoon fine sea salt
Method
Bring a large pot of salted water to a boil for cooking pasta.
Preheat the oven to 350°F.
Place salmon on a baking sheet and sprinkle with lemon zest, salt and pepper.
Bake until cooked through, 18 to 20 minutes.
Meanwhile, add pasta to boiling water and cook until tender, about 9 minutes.
Add peas to the cooking pasta 2 minutes before pasta is done.
Reserve 1 cup pasta cooking water.
Drain pasta and peas and return to the pot.
Stir in spinach, dill, lemon juice and fennel seeds and toss until well combined, adding pasta water as needed to moisten.
Flake salmon into bite-size pieces and serve over pasta.
Nutritional Info:
Per serving: 400 calories (80 from fat), 9g total fat, 1g saturated fat, 60mg cholesterol, 290mg sodium, 49g carbohydrates (8g dietary fiber, 4g sugar), 31g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 (12.0-ounce) boneless, skinless fillet salmon
- 1/2 teaspoon lemon zest
- 1/4 teaspoon ground black pepper
- 8 ounces whole wheat penne pasta
- 1 cup fresh or frozen petite green peas
- 3 cups packed baby spinach leaves
- 1/4 cup chopped fresh dill
- 2 tablespoons fresh lemon juice
- 3/4 teaspoon crushed fennel seeds
- 1/4 teaspoon fine sea salt