Ingredients
- 1 whole garlic bulb
- 1 tablespoon water
- 3 tablespoons olive oil, divided
- 5 tablespoons Cajun seasoning
- 3 tablespoons honey
- 1 salmon fillets (2 pounds), cut into 2-inch pieces
- 3 plum tomatoes, quartered
- 1 medium sweet red pepper, cut into 1/4-inch strips
- 1 medium sweet yellow pepper, cut into 1/4-inch strips
- 1 large red onion, sliced
- 8 ounces uncooked penne pasta
- LEMON SAUCE:
- 1/3 cup butter, cubed
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 1 to 2 garlic cloves, minced
- 2 teaspoons grated lemon peel
- 1 tablespoon minced fresh parsley
- 1/2 teaspoon salt
- Dash dried tarragon
- Dash cayenne pepper
- 1/3 cup pitted ripe olives
- 1/4 cup sunflower kernels, toasted
Reviews
This was fantastic! We especially liked the way the flavors of the two sauces complemented each other yet stayed separate. I substituted maple syrup for part of the honey. I broiled the veggies for 4 minutes, then added the salmon for another 4. I didn't bother with the roasted garlic, just added about 1/2 tsp of garlic powder to the Cajun sauce. I had neither olives nor sunflower kernels and didn't miss them.We're already looking forward to the next time I serve this dish.
Very tasty! Would make it again but would use a sweet onion instead and sautee it in a little bit of olive oil to soften it up before broiling it with the other vegetables. I used whole wheat rotini pasta, and my family enjoyed it very much.