Penne with Salmon and Roasted Vegetables
Elevate your weeknight dinner routine with this flavorful Penne with Salmon and Roasted Vegetables recipe—a delightful combination of hearty pasta, tender salmon, and caramelized, oven-roasted vegetables. Featuring zucchini, cherry tomatoes, and red bell peppers roasted to perfection, this colorful dish bursts with natural sweetness and a hint of smokiness. The flaky, pan-seared salmon adds a rich, protein-packed element, while a touch of lemon juice and fresh parsley brighten the flavors. Quick and easy to prepare in under an hour, this balanced meal is perfect for busy evenings yet elegant enough to impress at dinner parties. Finish with a sprinkle of parmesan cheese for an optional but irresistible touch of umami. Ideal for salmon pasta lovers, this dish is a wholesome and vibrant feast for all pasta enthusiasts!
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Recipe Information
Ingredients
- 400 grams penne pasta
- 300 grams salmon fillet (skinless)
- 1 medium zucchini
- 1 medium red bell pepper
- 200 grams cherry tomatoes
- 3 tablespoons olive oil
- 3 large garlic cloves
- 2 tablespoons lemon juice
- 2 tablespoons parsley (fresh, chopped)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 30 grams parmesan cheese (optional, grated)
Instructions
Preheat your oven to 200°C (400°F).
Rinse the zucchini, red bell pepper, and cherry tomatoes. Slice the zucchini into half-moons, cut the bell pepper into strips, and leave cherry tomatoes whole.
Place the prepared vegetables on a baking tray. Drizzle with 1 tablespoon of olive oil, season with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper, and toss to coat evenly.
Roast the vegetables in the oven for 20–25 minutes, or until tender and slightly caramelized, stirring halfway through.
Meanwhile, bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente, then drain and set aside.
While the pasta cooks, prepare the salmon. Pat the salmon fillet dry with paper towels and season lightly with salt and black pepper.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Cook the salmon for 3–4 minutes per side, or until cooked through. Remove from the skillet and flake into large chunks using a fork.
In the same skillet, lower the heat and add the remaining tablespoon of olive oil. Sauté the minced garlic for 30 seconds, or until fragrant.
Add the drained penne pasta to the skillet along with the roasted vegetables and flaked salmon. Toss to combine and warm through.
Remove from heat and add the lemon juice and chopped parsley. Toss gently and taste for seasoning, adjusting with more salt and pepper if needed.
Serve hot, garnished with grated parmesan cheese if desired.
Nutrition Facts
Calories |
2659 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.4 g | 106% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 195 mg | 65% | |
| Sodium | 4872 mg | 212% | |
| Total Carbohydrate | 332.7 g | 121% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 23.9 g | ||
| Protein | 143.9 g | 288% | |
| Vitamin D | 28.1 mcg | 140% | |
| Calcium | 484 mg | 37% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 3111 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
