Lemon Dill Salmon And Potatoes

• 1 lb. salmon fillets, cut into 3/4 inch pieces
• 1/2 tsp. lemon pepper
• 1 Tbsp. margarine, butter or spread
• 6 to 8 small red potatoes, cut into fourths (2 c.)
• 1/4 c. water
• 1/2 c. frozen green peas
• 2 Tbsp. lemon juice
• 1 Tbsp. chopped fresh or 1 tsp. dried dill weed

1. Sprinkle salmon pieces with 1/4 tsp. of the lemon pepper. Melt margarine in 12 inch nonstick skillet over medium high heat. Cook salmon in margarine 3 to 5 minutes, stirring occasionally, until salmon flakes easily with fork. Remove salmon from skillet. Heat potatoes and water to boiling in same skillet; reduce heat to medium low. Cover and cook 5 to 8 minutes or until potatoes are tender. Stir in peas. Cook 3 minutes. Stir in lemon juice, dill weed, remaining 1/4 tsp. lemon pepper and the salmon. Cook 3 to 5 minutes, stirring occasionally, until hot.

salmon, lemon pepper, margarine, red potatoes, water, frozen green peas, lemon juice, dill weed

Taken from www.cookbooks.com/Recipe-Details.aspx?id=23596 (may not work)