Best 6 Penne With Salmon And Roasted Vegetables Recipes

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If you're looking for a delightful and easy-to-make dish that's bursting with flavor, "penne with salmon and roasted vegetables" is an excellent choice. This pasta dish combines the succulent taste of salmon with the vibrant flavors of roasted vegetables, creating a symphony of flavors that will tantalize your taste buds. Whether you're a seasoned cook or a beginner in the kitchen, this article will guide you through the process of crafting this delectable dish, providing you with step-by-step instructions and helpful tips to ensure a successful culinary experience.

Here are our top 6 tried and tested recipes!

PENNE WITH SALMON AND ROASTED VEGETABLES



Penne with Salmon and Roasted Vegetables image

You'll be hooked by the sweet, mellow flavor of the caramelized vegetables and the tender texture of the salmon. From Prevention® Healthy Cooking.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 11

12 ounces penne
2 pounds leeks
1 red bell pepper, cut into strips
1/4 cup chicken broth
2 tablespoons lemon juice
1 tablespoon olive oil
2 teaspoons dried thyme, crushed
1/4 teaspoon freshly ground black pepper
1 yellow summer squash, halved and cut into 1/4" slices
1/4 cup pitted kalamata olives
1 salmon fillet (1/2 pound, skinned)

Steps:

  • Preheat the oven to 400°F. Prepare the pasta according to package directions.
  • Meanwhile, cut the leeks into 2" lengths and quarter them lengthwise. Rinse the leeks completely. Place the leeks and bell pepper in a 13" x 9" baking dish. Add the broth, lemon juice, 2 teaspoons of the oil, thyme, and black pepper. Cover with foil and bake for 15 minutes.
  • Add the squash, olives, and salmon to the baking dish and drizzle with the remaining 1 teaspoon oil. Cover and bake for 30 minutes, or until the salmon is opaque and the vegetables are tender.
  • Place the penne in a large serving bowl. Break the salmon into bite-size pieces and add to the penne with the vegetables.

Nutrition Facts : Calories 360, Carbohydrate 57 g, Cholesterol 25 mg, Fat 1/2, Fiber 6 g, Protein 17 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 4 g, TransFat 0 g

PENNE WITH SALMON AND ROASTED VEGETABLES



Penne With Salmon and Roasted Vegetables image

You'll be hooked by the sweet, mellow flavor of the caramelized vegetables and the tender texture of the salmon. From Prevention Healthy Cooking. http://www.eatbetteramerica.com/recipes/dinner/penne-with-salmon-and-roasted-vegetables.aspx

Provided by pinkhuntinggirl13

Categories     One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

12 ounces penne
2 lbs leeks
1 red bell pepper, cut into strips
1/4 cup chicken broth, from carton
2 tablespoons lemon juice
1 tablespoon olive oil
2 teaspoons dried thyme, crushed
1/4 teaspoon fresh ground black pepper
1 summer squash, halved and cut into 1/4 slices
1/4 cup pitted kalamata olive
1 salmon fillet, 1/2 pound, skinned

Steps:

  • Preheat the oven to 400°F Prepare the pasta according to package directions.
  • Meanwhile, cut the leeks into 2" lengths and quarter them lengthwise. Rinse the leeks completely. Place the leeks and bell pepper in a 13" x 9" baking dish. Add the broth, lemon juice, 2 teaspoons of the oil, thyme, and black pepper. Cover with foil and bake for 15 minutes.
  • Add the squash, olives, and salmon to the baking dish and drizzle with the remaining 1 teaspoon oil. Cover and bake for 30 minutes, or until the salmon is opaque and the vegetables are tender.
  • Place the penne in a large serving bowl. Break the salmon into bite-size pieces and add to the penne with the vegetables.

Nutrition Facts : Calories 404, Fat 7, SaturatedFat 1.1, Cholesterol 24.4, Sodium 145.8, Carbohydrate 69.7, Fiber 10.1, Sugar 7.6, Protein 18.3

BAKED PENNE WITH ROASTED VEGETABLES



Baked Penne with Roasted Vegetables image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 16

2 red peppers, cored and cut into 1-inch wide strips
2 zucchini, quartered lengthwise and cut into 1-inch cubes
2 summer squash, quartered lengthwise and cut into 1-inch cubes
4 cremini mushrooms, halved
1 yellow onion, peeled and sliced into 1-inch strips
1/4 cup extra-virgin olive oil
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
1 tablespoon dried Italian herb mix or herbs de Provence
1 pound penne pasta
3 cups marinara sauce (store bought or homemade)
1 cup grated fontina cheese
1/2 cup grated smoked mozzarella
1 1/2 cups frozen peas, thawed
1/4 cup grated Parmesan, plus 1/3 cup for topping
2 tablespoons butter, cut into small pieces

Steps:

  • Preheat the oven to 450 degrees F.
  • On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
  • Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.
  • In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
  • Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

ROASTED SALMON AND VEGETABLES



Roasted Salmon and Vegetables image

Fresh salmon and summer vegetables, blended with simple seasonings, make a perfect--and perfectly easy--dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 9

4 salmon steaks, 1/2 inch thick (about 1 1/2 lb)
2 cups refrigerated new potato wedges with skins (from 20-oz bag)
2 small zucchini, quartered lengthwise, then cut into 2-inch pieces
1 medium red bell pepper, cut into 2-inch pieces
1 tablespoon lemon juice
1 tablespoon butter or margarine, melted
1/2 teaspoon salt
1/4 to 1/2 teaspoon dried tarragon leaves
1/4 teaspoon pepper

Steps:

  • Heat oven to 425°F. Place salmon steaks in ungreased 15x10x1-inch pan. Arrange potato wedges, zucchini and bell pepper around salmon.
  • Brush salmon with lemon juice. Brush salmon and vegetables with butter; sprinkle with salt, tarragon and pepper.
  • Bake 25 to 35 minutes or until salmon flakes easily with fork and vegetables are tender.

Nutrition Facts : Calories 290, Carbohydrate 14 g, Cholesterol 105 mg, Fiber 3 g, Protein 34 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 4 g, TransFat 0 g

ROASTED SALMON AND VEGETABLES



Roasted Salmon and Vegetables image

Leftover fish and vegetables from tonight are the perfect starting point for Asian-Style Salmon Burgers later in the week.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 50m

Number Of Ingredients 10

1 1/4 pounds carrots, cut into 1-inch pieces
2 medium red onions, cut into 1-inch wedges
1 tablespoon extra-virgin olive oil
Coarse salt and ground pepper
8 skinless salmon fillets (2 pounds total)
1/2 pound orzo
2 tablespoons unsalted butter
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice

Steps:

  • Preheat oven to 450 degrees, with racks in middle and lower thirds. On a rimmed baking sheet, toss carrots and onions with oil and season with salt and pepper. Roast on middle rack until tender and onions are golden, about 20 minutes, stirring halfway through. Line another rimmed baking sheet with parchment. Season salmon with salt and pepper and roast on bottom rack until opaque throughout, about 12 minutes.
  • Meanwhile, in a large pot of boiling salted water, cook orzo according to package instructions. Drain, return to pot, and toss with butter, dill, parsley, and lemon juice. Season with salt and pepper. Transfer 4 salmon fillets and 1 cup vegetables to an airtight container; refrigerate, up to 3 days. Serve remaining salmon fillets and vegetables with herbed orzo.

Nutrition Facts : Calories 521 g, Fat 18 g, Fiber 5 g, Protein 35 g, SaturatedFat 6 g

SALMON WITH ROASTED VEGETABLES



Salmon With Roasted Vegetables image

I found this in a Canadian Living Magazine years ago. I don't have the magazine any more but I did write down the recipe. Here it is.

Provided by Chef at Heart

Categories     < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

4 salmon fillets (skin removed)
4 carrots, sliced on the diagonal
2 red onions, cut into wedges
2 red peppers, cut in bite sized pieces
2 zucchini, sliced diagonally
1 (14 ounce) can artichoke hearts, drained and cut into bite size pieces
2 tablespoons olive oil
2 tablespoons white wine vinegar
1 1/2 teaspoons thyme
2 garlic cloves, minced
2 tablespoons anchovy paste
3/4 teaspoon pepper

Steps:

  • Heat 1 tbsp oil.
  • Cook onion, garlic, 1 tsp thyme, pepper, artichokes, and anchovy paste. for ten minutes in a large skillet.
  • Remove pan from heat. Add pepper, zucchini, and vinegar and place on a rimmed baking sheet.
  • Put vegetables in 425° oven for 25 minutes.
  • Remove, place salmon on top of vegetables. Brush with a mixture of 1/2 tsp thyme, a pinch of salt and 1 tbsp olive oil. Bake an addition 10 - 15 minutes.
  • Remove and enjoy.

Nutrition Facts : Calories 585.9, Fat 19.6, SaturatedFat 3.1, Cholesterol 175.5, Sodium 1034.8, Carbohydrate 30.2, Fiber 10.3, Sugar 10.3, Protein 73.3

Tips:

  • Mise en place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will make the cooking process much smoother and less stressful.
  • Roast the vegetables first: Roasting the vegetables before adding them to the pasta will caramelize them and bring out their natural sweetness. This will add a lot of flavor to the dish.
  • Use high-quality salmon: The quality of the salmon you use will make a big difference in the final dish. Look for wild-caught salmon that is fresh or frozen. Avoid farmed salmon, which is often less flavorful and has a higher fat content.
  • Cook the salmon gently: Salmon is a delicate fish, so it's important to cook it gently. Don't overcook it, or it will become dry and tough. The best way to cook salmon is to pan-sear it or bake it in a low oven.
  • Use a flavorful sauce: The sauce is what brings all the flavors of the dish together. Make sure you use a sauce that is flavorful and complements the salmon and vegetables. A simple lemon-butter sauce or a creamy dill sauce are both good options.

Conclusion:

Penne with salmon and roasted vegetables is a delicious and easy-to-make dish that is perfect for a weeknight dinner. The roasted vegetables add a lot of flavor and color to the dish, and the salmon is cooked gently so that it remains tender and moist. The sauce brings all the flavors of the dish together and makes it irresistible. This dish is sure to please everyone at the table.

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