12 ounces penne

2 pounds leeks

1 red bell pepper, cut into strips

1/4 C. chicken broth

2 T. lemon juice

1 T. olive oil

2 tsp. dried thyme, crushed

1/4 tsp. freshly ground black pepper

1 yellow summer squash, halved and cut into 1/4″ slices

1/4 C. pitted kalamata olives

1 salmon fillet (1/2 pound), skinned

 

Preheat the oven to 400°F. Prepare the pasta according to package directions. Meanwhile, cut the leeks into 2″ lengths and quarter them lengthwise. Rinse the leeks completely. Place the leeks and bell pepper in a 13″.9″ baking dish. Add the broth, lemon juice, 2 tsp. of the oil, thyme, and black pepper. Cover with foil and bake for 15 minutes. Add the squash, olives, and salmon to the baking dish and drizzle with the remaining 1 tsp. oil. Cover and bake for 30 minutes, or until the salmon is opaque and the vegetables are tender. Place the penne in a large serving bowl. Break the salmon into bite-size pieces and add to the penne with the vegetables.