Salmon Penne Al Limone

Cooking Instructions

Prepare Salmon & Asparagus: Place the salmon filet in a baking dish sprinkle with lemon pepper, bake at 350 degrees until it flakes apart with a fork. In a separate baking dish- line with cleaned asparagus, drizzle with olive oil and sprinkle with grated parmesan cheese. Bake at 350 degrees until done, I like mine a little crispy. Cut into 1 inch pieces. Prepare Penne Al Limone per directions on package -drain. Prepare spinach: In a fry pan drizzled with olive oil, wilt spinach. Instructions: When all of the above ingredient preparations are complete, combine in a casserole dish the artichoke hearts (drained), wilted spinach, cooked asparagus, cooked salmon (that has been flaked) toss in the cooked penne and add one package of Christian Potier Bernaise sauce. Serves 4


  • ½ lb Penne Al Limone (Maestri Pastai)-Vita Sana
  • 6 oz Marinated Artichoke Hearts
  • ½ lb Asparagus
  • 3 oz Spinach (fresh) I used half of a 6 oz bag
  • Salmon Filet – (small piece of salmon 2 x 6)
  • More Than Gourmet “Christian Potier” Béarnaise Sauce (1 pack)-Vita Sana
  • Lemon Pepper
  • Olive Oil to drizzle - Vita Sana


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