Roast Salmon with Vegetables, Penne, and Dill

Real Simple
Makes 4 servings


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2 large fennel bulbs
1 pint grape tomatoes
8 cloves garlic, peeled and halved
1 lemon, thinly sliced
1/4 cup olive oil
2 teaspoons kosher salt
1/2 teaspoon black pepper
4 6-ounce salmon fillets, skin removed
8 ounces penne
1/4 cup fresh dill, chopped


Heat oven to 400° F.

Cut each fennel bulb in half lengthwise, then cut each half into 6 wedges. In a roasting pan or large baking dish, combine the fennel, tomatoes, garlic, lemon, oil, 1 1/2 teaspoons of the salt, 1/4 teaspoon of the pepper, and the thyme. Spread the mixture into a single layer. Roast until the fennel is tender, about 40 minutes.

Season the salmon with the remaining salt and pepper. Remove pan from oven and place the fillets on top of the vegetable mixture. Return to oven and roast until the fillets are the same color throughout and flake easily, about 12 minutes, depending on thickness. Remove and discard the lemon before serving.

Meanwhile, bring a large pot of water to a boil. Add 8 ounces penne to the water. Drain the pasta and return it to the pot.

Transfer the roast salmon to individual plates. Add the roast vegetables, pan juices, and dill to the pasta and toss. Serve with the salmon.

Created date

August 2006

Nutritional Information

Calories 641
Caloriesfromfat 37 %
Fat 26 g
Satfat 2 g
Cholesterol 94 mg
Sodium 1,090 mg
Carbohydrate 58 g
Fiber 6 g
Sugars 3 g
Protein 44 g