- 4
Ingredients
- 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 Neufchal
- 2 tablespoons chopped fresh dill, divided
- 1 tablespoon fresh lemon juice
- 1 teaspoon grated lemon zest
Preparation
Step 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 Neufchal 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.