Penne with Salmon


1 lb salmon fillet, skinned 

1 bay leaf 

¼ cup pine nuts 

2 Tbsp olive oil 

8 oz penne, cooked and drained

1 Tbsp lemon juice 

½ tsp salt 

3 cups baby spinach 

¼ cup chopped fresh chives

Grated Parmesan cheese

Preparation:   Serves 4

Fill a saucepan with enough water to cover the salmon. Add bay leaf and simmer until just cooked through, 8 to 10 minutes; remove and flake.

In a large skillet, toast pine nuts over low heat until golden, 3 minutes; remove from skillet. In the same skillet, heat olive oil. Add the penne, salmon, lemon juice and salt; cook until heated through, 2 minutes. Stir in spinach and fresh chives.

Sprinkle with grated cheese and serve.

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