Penne Pasta with Alaskan Salmon and Roasted Vegetables

You'll be hooked by the sweet, mellow flavor of the great
caramelized vegetables and the tender texture of the salmon.

Ingredients:
12 ounces penne
2 pounds leeks
1 red bell pepper, cut into strips
1/4 cup Progresso® chicken broth (from 32-ounce carton)
2 tablespoons lemon juice
1 tablespoon olive oil
2 teaspoons dried thyme, crushed
1/4 teaspoon freshly ground black pepper
1 yellow summer squash, halved and cut into 1/4” slices
1/4 cup pitted kalamata olives
1 salmon fillet (1/2 pound, skinned)

Directions:
Preheat the oven to 400 degrees 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” x 9” baking dish.
Add the broth, lemon juice, 2 teaspoons 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 teaspoon 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.