Salmon-Cream Cheese Skillet Supper

• 2 portions of salmon filet, 3 to 4 ounces
• 1 and 1/2 cups pasta of your choice
• 2 tablespoons olive or canola oil
• 1 leek
• 1 small onion
• 1 large tub low-fat cream cheese
• 1 tub low-fat creme fraiche or sour cream
• 1 bunch parsley and/or dill, minced
• 1/2 lemon

1. Skin the salmon and discard the skin. Cut the salmon into large bite-sized chunks (they shrink slightly with cooking) and set it aside.
2. Cook the pasta according to directions, drain and set aside.
3. Chop the onion and slice the leek finely. Heat the oil in a large heavy-bottomed skillet and saute the onion and leek until soft but not brown. Add the salmon chunks and saute for about 5 minutes until lightly cooked on all sides. Lower the heat to lowest setting and stir in the cream cheese and creme fraiche (you may not need all of it, just use your judgement). Stir in the pasta. Turn off the flame and add the herb garnish and a generous squeeze of lemon juice.

salmon filet, pasta of your choice, olive, leek, onion, cream cheese, sour cream, parsley, lemon

Taken from www.epicurious.com/recipes/member/views/salmon-cream-cheese-skillet-supper-1238730 (may not work)