Salmon Lemon Penne
Yield
4 servingsPrep
10 minCook
25 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
pasta, penne
|
*
|
| 1 | package |
alfredo sauce
|
* |
| 1 ½ | cups |
milk
|
|
| 1 | tablespoon |
butter
|
|
| 3 | tablespoons |
lemon juice
|
|
| 1 | tablespoon |
lemon zest
grated |
|
| 2 | tablespoons |
mayonnaise
|
|
| ½ | teaspoon |
basil
dried |
*
|
| 1 | pound |
salmon fillets
|
|
| 1 | each |
sweet red bell peppers
quartered |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
pasta, penne
|
*
|
| 1 | package |
alfredo sauce
|
* |
| 355 | ml |
milk
|
|
| 15 | ml |
butter
|
|
| 45 | ml |
lemon juice
|
|
| 15 | ml |
lemon zest
grated |
|
| 3E+1 | ml |
mayonnaise
|
|
| 2.5 | ml |
basil
dried |
*
|
| 453.6 | g |
salmon fillets
|
|
| 1 | each |
sweet red bell peppers
quartered |
|
Directions
In a large pot of salted water, cook the penne for 8 to 10 minutes or until tender but firm.
In a saucepan combine the sauce mix, milk and butter.
Bring to boil over med-high heat, stirring constantly.
Reduce heat to med-low and add lemon juice and rind.
Cook uncovered 3 to 5 minutes, stirring occasionally.
Combine mayonnaise and basil.
Cut salmon fillets into 3 to 4 portions, brush with mayonnaise mixture.
Broil or grill the salmon and peppers for 5 to 10 minutes, turning once, until salmon starts to flake and peppers are softened.
Cut peppers into strips; remove skin from salmon and cut into chunks.
Drain pasta; return to saucepan.
Add peppers and sauce, toss well.
Place pasta and sauce on plate, top with salmon.
Garnish with fresh basil leaves, serve immediately
