Preheat the oven to 400°F (200°C). Finely mince 1 clove of garlic; thinly slice the remaining cloves. Whisk the oil with the lemon juice, minced garlic, lemon zest, mustard, honey, salt and pepper.
Arrange the salmon on one side of a foil-lined, rimmed baking sheet. Measure out 1 tbsp (15 mL) of the lemon mixture; brush evenly over the fish. Measure out an additional 1 tbsp (15 mL) of the dressing; toss with the fennel and sliced garlic. Arrange in a thin layer on the other side of the baking sheet. Reserve the remaining dressing. Roast the salmon and fennel for 15 minutes or until salmon is just coral on the inside when tested with a knife and fennel is softened.
Meanwhile, prepare the penne according to package directions; drain well and keep warm. Break the salmon fillets into large chunks. Toss the warm penne with the salmon, fennel mixture, artichoke hearts, basil and reserved dressing until well combined. Season with additional pepper to taste. Serve hot or at room temperature.
This elegant recipe features salmon, which contains essential omega 3 fatty acids. Flavorful and delicious, it is like having a fine dining experience right at home. And, it also tastes great at room temperature, so be sure to pack any leftovers for lunch the next day
These dry wines are characterised by their intense spice, toast, or exotic fruit aromas. They leave a full-bodied texture on the palate and are well-balanced.
Product categories: white wine, Champagne and sparkling wine.
© Société des alcools du Québec, 2007
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
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