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Penne with Roasted Salmon, Artichokes, Lemon & Basil https://www.metro.ca/userfiles/image/recipes/penne-saumon-grille-artichauts-citron-basilic-6885.jpg PT10M PT15M PT25M
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
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5 cloves garlic, divided 1/4 cup (60 mL) canola oil 1/4 cup (60 mL) lemon juice 2 tsp. (10 mL) lemon zest, finely grated 2 tsp. (10 mL) dijon mustard 2 tsp. (10 mL) honey 1/2 pinch salt 3 boneless, skinless salmon fillets, about 6 oz (175 g) each 1 bulb fennel, very thinly sliced (about 4 cups/1 l) 1 box (375 g) catelli healthy harvest whole wheat penne rigate 1/2 cups (125 mL) drained and rinsed artichoke hearts, chopped 2 cups (500 mL) fresh basil leaves
Penne with Roasted Salmon, Artichokes, Lemon & Basil

Penne with Roasted Salmon, Artichokes, Lemon & Basil

Rate this recipe
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  • Lactose-free
6
servings
0:10
Preparation
0:15
COOKING
0:25
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 5
    cloves garlic, divided
  • 1/4 cup
    (60 mL)
    canola oil
  • 1/4 cup
    (60 mL)
    lemon juice
  • 2 tsp.
    (10 mL)
    lemon zest, finely grated
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    Flyer Deals  (2)
    LEMONS

    LEMONS

    $2.99 ea.

    2 lb, PRODUCT OF SOUTH AFRICA OR ARGENTINA ROMAINE HEARTS 3 PK, PRODUCT OF U.S.A VIDALIA YELLOW SWEET ONIONS 3 lb PRODUCT OF U.S.A., No. 1 GRADE LIMES 1 lb, PRODUCT OF MEXICO


    ORGANIC LEMONS

    ORGANIC LEMONS

    $3.99 ea.

    454 G PRODUCT OF SOUTH AFRICA


  • 2 tsp.
    (10 mL)
    dijon mustard
  • 2 tsp.
    (10 mL)
    honey
  • 1/2 pinch
    salt
  • 3
    boneless, skinless salmon fillets, about 6 oz (175 g) each
    You might like:

    Flyer Deals  (2)
    FRESH SCOTTISH ORGANIC SALMON FILLETS

    FRESH SCOTTISH ORGANIC SALMON FILLETS

    $14.99 /lb

    3.31/100 g


    CEDAR BAY PLANKED SALMON

    CEDAR BAY PLANKED SALMON

    $19.99 ea.

    FROZEN, 544 g SELECTED VARIETIES


  • 1
    bulb fennel, very thinly sliced (about 4 cups/1 l)
  • 1 box
    (375 g)
    catelli healthy harvest whole wheat penne rigate
    You might like:

    Flyer Deal  (1)
    OLIVIERI FRESH STUFFED PASTA OR SKILLET GNOCCHI

    OLIVIERI FRESH STUFFED PASTA OR SKILLET GNOCCHI

    $8.49 ea.

    500 - 700 g, SELECTED VARIETIES


  • 1/2 cups
    (125 mL)
    drained and rinsed artichoke hearts, chopped
  • 2 cups
    (500 mL)
    fresh basil leaves
Imprimer ma sélection

Preparation

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

Source : Catelli

Legal Notice

Lactose-free recipes

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.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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