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Zesty Lemon Creole Penne with Crispy Wild Salmon

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Prep time
icon-clock-115 Min
Cook time
icon-cooking-125 Min
Serves
icon-servings-14-6
Zesty Lemon Creole Penne with Crispy Wild Salmon
Catelli Smart Penne Rigate

Ingredients

  • 1 pkg (500 g) Catelli Smart Penne Rigate
  • 1 tbsp(15 g) Salt
  • 500 g Boneless/skinless wild salmon filet, cut into 1-inch chunks
  • 2 tsp (10 ml) Olive oil
  • 1 ½ tbsp(22.5s ml) Cajun seasoning
  • ¾ cup (175 ml) Panko bread crumbs
  • Salt to taste
  • 2 tsp (10 ml) Olive oil
  • 2 Slices Bacon
  • 3 Cloves Garlic, minced
  • ½ each Red, yellow and green bell pepper
  • ½ Geen zucchini, diced into 1-inch cubes
  • 1 tbsp (15 ml) Lemon zest
  • 2 tsp (10 ml) Lemon juice
  • 1 tsp (5 g) Oregano
  • ½ tsp (2.5 g) Paprika
  • ½ tsp (2.5 g) Chili flakes (optional)
  • 3.5 cups (875s ml) Tomato sauce or pureed canned tomatoes
  • To taste Lemon juice, sea salt and ground black pepper
  • Garnish: Arugula or baby spinach leaves

Cooking Steps

Step 1

In a large pot, cook pasta in lots of boiling, salted water for approximately 11 minutes or until al dente. Drain pasta in colander (do not rinse under water), toss with olive oil and reserve.

Step 2

In a medium sized bowl, toss salmon in olive oil, Cajun seasoning, bread crumbs and salt. Place on parchment lined/oiled cookie sheet and bake at 375°F for 20–22 minutes. Remove from oven and reserve. Can be served warm or at room temperature on top of pasta.

Step 3

In the pot used to cook the pasta, heat olive oil over medium heat. Add bacon and cook for 2 minutes, stirring frequently. Turn down heat. Add garlic, peppers, zucchini, lemon zest, lemon juice and spices. Cook for 5 minutes over medium-low heat until partially cooked and aromatic. Add tomato sauce, bring to a light boil then simmer on medium-low heat for 15 minutes.

Step 4

Add cooked pasta to the simmered sauce, reheat pasta, check seasoning and add more lemon juice, salt and pepper to taste.

Step 5

Place pasta in large serving bowl, top with crispy salmon and garnish with lemon zest or wedges, a splash of olive oil and fresh arugula or baby spinach leaves. Enjoy!