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Lemon Pepper Salmon with Roasted Asparagus

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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. Diamond Crystal Kosher Salt


Lemon Pepper Salmon 1. Preheat oven to 325F.

2. Place salmon on a baking sheet sprayed with non-stick cooking spray; season with lemon zest and black pepper.

3. Bake for 15-18 minutes, or until an internal temperature of 145F is reached.

4. Cook the pasta according to package directions (omitting salt); add the frozen peas to the cooking pasta 2 minutes before the pasta is done.

5. Drain pasta and peas; return to the pot.

6. Whisk the oil and lemon juice together; add to the pasta.

7. Stir in the spinach, dill and fennel seeds; toss until well combined. Roasted Asparagus

8. Lay asparagus out flat on a baking sheet.

9. Season the asparagus with olive oil, salt and pepper.

10. Bake on 375F 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.

300 Calories/ 218mg Sodium/ 24.4% Cal/Fat

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