This was an easy, quick weekday dinner – definitely a keeper!
- 1lb salmon
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 6 oz farfalle pasta
- 1 1/2 cup frozen peas
- 1 1/2 cups milk
- 3 tablespoons all-purpose flour
- 3 oz Neuchâtel
- 2 tablespoons chopped fresh dill
- 1 tablespoon fresh lemon juice
- 1 teaspoon grated lemon zest
Heat broiler to low. Coat a baking sheet with cooking spray. Season salmon with 1/2 teaspoon salt and 1/8 teaspoon pepper. Broil until cooked through, 5 minutes each side. Let cool; cut into bite-size pieces. Cook pasta; add peas about 3 minutes before complete then drain. Whisk 1/4 cup milk and flour in a saucepan until smooth; whisk remaining milk, salt & pepper. Cook over medium heat, whisking until as thick as heavy cream, about 10 minutes. Remove from heat; add Neuchâtel and dill; whisk until cheese melts. Toss pasta and peas with sauce and salmon; drizzle with juice. Garnish with zest.