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Yield: 5 Servings
Lemon Pepper Salmon
Ingredients:
1 lb. Salmon, Skinless, Fresh
1-1/4 tsp. Lemon Zest
¾ tsp. Cracked Black Pepper
2-1/2 cups Cooked Whole Wheat Penne (Follow pkg. directions, omitting salt)
1-3/4 cup Frozen Peas
1-1/4 tsp. Olive Oil
1/4 cup Lemon Juice
3-3/4 cup Fresh Spinach, Chopped
1-3/4 tsp. Fresh Dill, Chopped
1 tsp. Fennel Seed, Crushed
Roasted Asparagus
Ingredients: 1 lb. Fresh Asparagus (20 spears)
¾ tsp. Olive Oil
¼ tsp. Cracked Black Pepper
¼ tsp. Kosher Salt
Preparation:
Lemon Pepper Salmon
- Preheat oven to 325 F.
- Place salmon on a baking sheet sprayed with non-stick cooking spray; season with lemon zest and black pepper.
- Bake for 15-18 minutes, or until an internal temperature of 145F is reached.
- Cook the pasta according to package directions (omitting salt); add the frozen peas to the cooking pasta 2 minutes before the pasta is done.
- Drain pasta and peas; return to the pot.
- Whisk the oil and lemon juice together; add to the pasta.
- Stir in the spinach, dill and fennel seeds; toss until well combined. Roasted Asparagus
- Lay asparagus out flat on a baking sheet.
- Season the asparagus with olive oil, salt and pepper.
- Bake for 15-20 minutes or until asparagus is crisp tender.
Plate Assembly:
Flake 3 ounces of the Lemon Pepper Salmon over a ½ cup (2oz) of Whole Wheat Pasta; serve with 4 spears of Roasted Asparagus per serving.
Garnish with fresh lemon slices.
