Creamy Farfalle With Salmon And Peas

• Vegetable oil cooking spray
• 1 pound salmon fillet, skin removed
• 3/4 teaspoon salt, divided
• 1/4 teaspoon black pepper, divided
• 6 ounces farfalle pasta
• 1 1/2 cups frozen peas
• 1 1/2 cups 1 percent milk,divided
• 3 tablespoons all-purpose flour
• 3 ounces Neufchaatel
• 2 tablespoons chopped fresh dill, divided
• 1 tablespoon fresh lemon juice
• 1 teaspoon grated lemon zest

1. 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 per side. Let cool; cut salmon into bite-size pieces. Cook pasta as directed on package; add peas 3 minutes before end of cooking time; drain. Whisk 1/4 cup milk and flour in a small saucepan until smooth; whisk in remaining 1 1/4 cups milk, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Cook over medium heat, whisking, until as thick as heavy cream, 10 minutes. Remove from heat; add Neufchaatel and 1 tbsp dill; whisk until cheese melts. Toss pasta and peas with sauce and salmon; drizzle with juice. Garnish with zest and remaining 1 tablespoon dill.

vegetable oil cooking spray, salmon fillet, salt, black pepper, pasta, frozen peas, percent milk, allpurpose, fresh dill, lemon juice, lemon zest

Taken from www.epicurious.com/recipes/food/views/creamy-farfalle-with-salmon-and-peas-364550 (may not work)