Penne Pasta with Baked Lemon Dill Salmon


  • 2- 227 grams (boxes) quinoa penne pasta
  • 1- 15 oz can crushed tomatoes
  • 3 garlic cloves, minced
  • 1 small white onion, finely chopped
  • 2 cups green peas
  • 2 cups spinach
  • 2 tbsp paprika
  • 1 tbsp dried oregano
  • 1 tbsp dried basil
  • 1 tbsp fresh dill
  • 3 tbsp olive oil
  • 1 tbsp raw agave syrup
  • 1 tbsp apple cider vinegar
  • 1/2 cup rice milk
  • 1/2 tbsp sea salt
  • 1/2 tsp chilli flakes (optional)


  • 3- 6 oz salmon, skinless and boneless
  • 2 lemons, juiced
  • 1/3 cup olive oil
  • 1 tbsp fresh dill
  • pinch sea salt


  1. Preheat oven to 375 degrees F.  Rinse salmon and pat dry with paper towel and set aside
  2. Combine lemon, olive oil, dill and salt into a small bowl. Add the salmon and let it marinade in the lemon mix for approx 15 minutes
  3. Add tbsp of olive oil with minced garlic and onions to a sauce pan on medium to high heat, and saute until the onions are translucent and the garlic is fragrant. Add peas and spinach, cook until tender. After 5 minutes of cooking the onion and garlic, combine the dried herbs with paprika and sea salt. Cook the herbs with vegetables for 10 minutes
  4. At this point you can put the salmon in the oven and bake for 45 minutes uncovered
  5. Add crushed tomatoes, rice milk, agave and apple cider vinegar. Cook for the remaining time of the salmon on low heat covered. Stirring the sauce occasionally
  6. At the remaining 15 minutes cooking time for the salmon, bring salted pot of water to a boil. Cook quinoa pasta in boiling water for 8 to 10 minutes, or until al dente,  stirring the pasta occasionally
  7. Remove salmon from oven and set aside until the pasta is cooked. Add cooked pasta to sauce and combine. Cut salmon into quarter-inch pieces and place on top of each pasta dish . Garnish pasta with fresh dill and chill flakes with a drizzle of olive oil
  8. Enjoy!

Yield: 4-6



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