Zestly Atlantic Salmon Pasta
- 2 c. light sour cream
- 2 tsps grated lemon peel
- 2 tsps dried dill weed
- 4 cups penne pasta
- 1 tablespoon olive oil
- 1 lb heritage salmon fillet cut into 1" cubes
- 1 leek, rinsed and sliced
- 1 red bell pepper
- 2 cups sugar snap peas
- 1. Combine sour cream, lemon peel and dill weed. Mix well and set asie.
- 2. Cook pasta according to package directions until al dente then drain.
- 3. Heat olive oil in a large skillet and add salmon.
- 4. Cook and stir over med high heat until salmon's color lightens
- 5. Remove from skillet. Add leeks and cook for 1 minute.
- 6. Add bell pepper and eas to skillet and cook for 3 mins longer, constantly stirring.
- 7. Reduce heat to med low and add cooked and drained pasta, salmon and sour cream/lemon mix.
- 8. Stir gently to coat and heat through.
light sour cream, lemon peel, dill, penne pasta, olive oil, salmon fillet, red bell pepper, sugar snap peas
Taken from www.epicurious.com/recipes/member/views/zestly-atlantic-salmon-pasta-50078452 (may not work)