Roast Salmon With Vegetables, Penne, and Dill

Roast Salmon With Vegetables, Penne, and Dill
Steve Giralt
Serves 4
preparation
10
minutes
cooking
65
minutes

Ingredients

2
large fennel bulbs
1
pint grape tomatoes
8
cloves garlic, peeled and halved
1
lemon, thinly sliced
1/4
cup
olive oil
2
teaspoons
kosher salt
1/2
teaspoon
black pepper
4
6-ounce salmon fillets, skin removed
8
ounces
penne
1/4
cup
chopped fresh dill

Directions

  1. Heat oven to 400° F. Cut each fennel bulb in half lengthwise, then cut each half into 6 wedges. In a roasting pan or large baking dish, combine the fennel, tomatoes, garlic, lemon, oil, 1 1/2 teaspoons of the salt, 1/4 teaspoon of the pepper, and the thyme. Spread the mixture into a single layer. Roast until the fennel is tender, about 40 minutes.
  2. Season the salmon with the remaining salt and pepper. Remove pan from oven and place the fillets on top of the vegetable mixture. Return to oven and roast until the fillets are the same color throughout and flake easily, about 12 minutes, depending on thickness. Remove and discard the lemon before serving.
  3. Meanwhile, bring a large pot of water to a boil. Add 8 ounces penne to the water and cook as directed. Drain the pasta and return it to the pot.
  4. Transfer the roast salmon to individual plates. Add the roast vegetables, pan juices, and dill to the pasta and toss. Serve with the salmon.
Sara Quessenberry
August 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 37 %
  • Fat 26 g
  • Sat Fat 2 g
  • Cholesterol 94 mg
  • Sodium 1,090 mg
  • Carbohydrate 58 g
  • Fiber 6 g
  • Sugar 3 g
  • Protein 44 g
What does this mean? See Nutrition 101.