Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.