Ingredients

Salmon

  • 1 lb. salmon, skinless, fresh
  • 1 1/4 tsp. lemon zest
  • 3/4 tsp. cracked black pepper
  • 2 1/2 cups cooked whole wheat penne
  • 1 3/4 cups 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

Asparagus

  • 1 lb. fresh Asparagus (20 spears)
  • 3/4 tsp. olive oil
  • 1/4 tsp. cracked black pepper
  • 1/4 tsp. kosher salt

Instructions

Lemon Pepper Salmon

  1. Preheat oven to 325 degrees F.
  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.

Penne Pasta

  1. Cook the pasta according to package directions (omitting salt); add the frozen peas to the cooking pasta 2 minutes before the pasta is done.
  2. Drain pasta and peas; return to the pot.
  3. Whisk the oil and lemon juice together; add to the pasta.
  4. Stir in the spinach, dill and fennel seeds; toss until well combined.

Roasted Asparagus

  1. Lay asparagus out flat on a baking sheet.
  2. Season the asparagus with olive oil, salt and pepper.
  3. Bake for 15-20 minutes or until asparagus is crisp tender.

Plate Assembly

  1. Flake 3 ounces of the lemon pepper salmon over a 1/2 cup (2oz) of whole wheat pasta; serve with 4 spears of Roasted Asparagus per serving.
  2. Garnish with fresh lemon slices.