Penne with salmon leek rosemary recipe
Penne with Salmon Leek Rosemary recipe
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Ingredients
| 250 g | salmon fillet, skinned |
| 4 sprig(s) | fresh rosemary, leaves only |
| ½ | lemon, juiced |
| salt & freshly ground black pepper | |
| 275 g | penne pasta |
| 240 g | leeks, thickly sliced |
| 2 tbsp | olive oil |
| 40 g | Parmesan cheese, grated |
Instructions
Preheat the oven to 200°C.
Cut a piece of baking parchment into a 30cm square, fold in half, then open again.
Lay the salmon on half the paper and sprinkle with the rosemary, lemon juice and seasoning. Fold the top half of the paper over and pinch the edges together to seal in the lemon juice.
Bake in the oven for 12-15 minutes. Meanwhile, bring a pan of water to the boil and cook the pasta. Add the leeks 2 minutes before the end of cooking time. Drain and return to the pan.
Remove the salmon from the oven and break into flakes with a fork. Gently mix together the salmon & cooking juices with the pasta and leeks.
Serve drizzled with a little olive oil and a sprinkling of par
Preparation time:
ca. 15 min
Grade of difficulty:
easy
Calories per portion:
n/a
Reference: Penne with salmon leek rosemary recipe
Recipe type: xarchivex
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