Lemon Salmon Pasta


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Serves | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

2 cups light sour cream
2 tsp. grated lemon peel
2 tsp. dried dill weed
4 cups mostaccioli pasta
1 Tbsp. olive oil
1 lb. salmon fillet, skinned, cut into 1" cubes
1 leek, rinsed and sliced
1 red bell pepper, chopped
2 cups sugar snap peas


Directions

Combine sour cream, lemon peel and dill weed and mix well; set aside. Cook pasta according to package directions until al dente; drain. Meanwhile, in large skillet, heat olive oil and add salmon. Cook and stir over medium high heat until salmon's color lightens, about 4 minutes. Remove from skillet. Add leeks and cook for 1 minute. Add bell pepper and peas to skillet and cook for 3 minutes longer, stirring constantly.


Reduce heat to medium low and add cooked and drained pasta, salmon, and sour cream/lemon mixture. Stir gently to coat and heat through


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