1 (12-ounce) boneless, skinless fillet salmon
1/2 teaspoon lemon zest
1/4 teaspoon ground black pepper
8 ounces whole wheat penne pasta
1 cup fresh or frozen petite green peas
3 cups packed baby spinach leaves
1/4 cup chopped fresh dill
2 tablespoons fresh lemon juice
3/4 teaspoon crushed fennel seeds
1/4 teaspoon fine sea salt
Bring a large pot of salted water to a boil for cooking pasta. Preheat the oven to 350°F. Place salmon on a baking sheet and sprinkle with lemon zest, salt and pepper. Bake until cooked through, 18 to 20 minutes.
Meanwhile, add pasta to boiling water and cook until tender, about 9 minutes. Add peas to the cooking pasta 2 minutes before pasta is done. Reserve 1 cup pasta cooking water. Drain pasta and peas and return to the pot. Stir in spinach, dill, lemon juice and fennel seeds and toss until well combined, adding pasta water as needed to moisten. Flake salmon into bite-size pieces and serve over pasta.
Recipe and photo courtesy of Whole Foods Markets