Name: Build-Your-Own Protein Dinner with Olive & Sun-Dried Tomato Tapenade: Lemon-Garlic Salmon or Paprika Chicken with Mediterranean Pasta & Veggies
Prep time: 40 min
Total time: 40 min
Yield: 7 servings
Ingredients: 7 x 120g salmon fillets (for pescatarian option); 7 x 120g chicken breast fillets (for non-seafood option); 2 tbsp olive oil; 1 lemon, zested and juiced; 2 cloves garlic, minced; 2 tsp smoked paprika; 1 tsp dried oregano; Salt and black pepper, to taste; 400g whole wheat penne pasta; 400g broccolini, trimmed; 250g cherry tomatoes, halved; 1 red onion, thinly sliced; 2 tbsp capers (optional); Fresh parsley, chopped (for garnish); 100g pitted Kalamata olives; 50g sun-dried tomatoes packed in oil, drained and chopped; 1 tbsp capers (for tapenade); 1 clove garlic, minced; 1 tbsp fresh lemon juice; 1 tbsp olive oil

Build-Your-Own Protein Dinner with Olive & Sun-Dried Tomato Tapenade: Lemon-Garlic Salmon or Paprika Chicken with Mediterranean Pasta & Veggies

miradugm

Remixed from Build-Your-Own Protein Dinner: Lemon-Garlic Salmon or Paprika Chicken with Mediterranean Pasta & Veggies by miradugm()

This vibrant, high-protein dinner lets guests choose between succulent lemon-garlic salmon or smoky paprika chicken, each crowned with a flavorful olive and sun-dried tomato tapenade that adds a rich Mediterranean punch. The side of whole wheat pasta tossed with broccolini, cherry tomatoes, and red onion complements the proteins beautifully, bringing freshness and color to the plate. The tapenade elevates the dish with its tangy, savory notes, making this build-your-own feast both interactive and delightfully gourmet, perfect for pleasing diverse palates with ease and style.

Ingredients

Instructions

Preheat the oven to 200°C (400°F). Line two baking trays with parchment paper.
Pat salmon and chicken fillets dry. In a bowl, mix olive oil, lemon zest, lemon juice, garlic, smoked paprika, oregano, salt, and pepper.
Rub half the marinade over the salmon fillets and the other half over the chicken breasts. Arrange each protein on its own tray.
Bake salmon for 12-15 minutes and chicken for 18-20 minutes, or until each is cooked through and golden.
Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package instructions. In the last 2 minutes, add broccolini to the pasta water. Drain everything together.
In a food processor, combine Kalamata olives, sun-dried tomatoes, capers, garlic, lemon juice, and olive oil. Pulse until coarsely blended to form a tapenade.
In a large bowl, toss the cooked pasta and broccolini with cherry tomatoes, red onion, capers (if using), and a drizzle of olive oil. Season with salt and pepper.
To serve, let guests choose their protein and plate alongside the pasta-veggie mix. Spoon a generous dollop of olive and sun-dried tomato tapenade over each protein.
Garnish with fresh parsley and extra lemon wedges if desired.