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Penne with Salmon and Roasted Vegetables

Reprinted with permission from Dr. Janet Starr Hull’s newsletter, November, 2004,
This healthy recipe is from Prevention Guide: Outsmart Diabetes Cookbook

Serves 6

12 oz penne pasta
¼ c pitted kalamata olives
1 salmon fillet (1/2 lb), skinned
2 Tbsp lemon juice
1 Tbsp Ellyndale Organics™ Extra Virgin Olive Oil
2 tsp dried thyme, crushed
1/4 tsp freshly ground black or red pepper
1 yellow summer squash, halved and cut into ¼” slices
1 red bell pepper, cut into strips
1/4 cup chicken broth
  1. Preheat oven to 400 degrees F.
  2. Prepare pasta per package directions.
  3. Meanwhile, cut the leeks and bell pepper and put into a 13” X 9” baking dish, then add the broth, lemon juice, 1/2 or 2/3 Tbsp oil, thyme, and pepper; cover with foil, and bake 15 minutes.
  4. Add squash, olives, and salmon to the baking dish, and drizzle with the remaining 1/2 or 1/3 Tbsp oil, then cover and bake for 30 minutes, or until salmon is opaque, and the vegetables are tender.
  5. Place the penne in a large serving bowl.
  6. Break the salmon into bite-size pieces, and add to the penne with the vegetables.
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