• Liz Talley - Urban Graze

Penne Pasta with Veggies and Salmon


A tangy, tasty delight! Lemon and tarragon make this dish taste bright and fresh.

Flaked salmon is scattered on top just before serving. If you have some leftover roasted or grilled salmon, this would be a wonderful way to use it. Makes 2 very ample servings, or 4 moderate servings.

6-8 oz. penne pasta

1½ c. trimmed asparagus, snap peas, and/or green beans (about 1½")

1 c. fresh or frozen peas

½ - ¾ lb. salmon

1 Tbsp. + 1 tsp. olive oil

2 Tbsp. chopped green onions

1 clove garlic, minced

1 tsp. lemon juice

2 Tbsp. mayonnaise

½ tsp. dried tarragon (or 1 tsp. fresh)

Salt to taste

Preheat oven to 425.

Cook pasta in a pot of boiling water according to package instructions. During the last minute of cooking, add the veggies. Drain.

Meanwhile:

1) Season the salmon with a dash of salt and roast in a greased baking dish until it is done and flakes easily (about 10-15 minutes, depending on thickness).

2) Saute the onions and garlic in 1 tsp. olive oil

3) Whisk together lemon juice, mayonnaise, 1 Tbsp. olive oil, tarragon, and salt to taste

Return the pasta and vegetables to the pot. Stir and lightly rewarm if needed. Add the sauteed onion and garlic, and toss with the mayonnaise sauce.

Serve on a platter or individual plates, and top with flaked salmon.

Recipe created or adapted by Liz Talley, Urban Graze

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