Salmon & Vegetables In Lemon Dill Sauce
A lemon and dill sauce served over salmon is simply delicious.
10 min.prep time
20 min.total time
1 (12-ounce) package (3 cups) uncooked dried penne pasta
2 cups light sour cream
2 teaspoons lemon juice
2 teaspoons freshly grated lemon zest
2 teaspoons dried dill weed
1 teaspoon garlic salt
1 pound fresh salmon, skinned, cut into 3/4-inch cubes
1/4 cup sliced leeks
1 medium (1/2 cup) red bell pepper, cubed 1/2-inch
1 (8-ounce) package (2 cups) frozen sugar snap peas
Cook pasta according to package directions. Drain. Keep warm.
Combine sour cream, lemon juice, lemon zest, dill weed and garlic salt in small bowl; mix well. Set aside.
Season salmon with salt and pepper. Melt butter in 12-inch skillet until sizzling; add salmon. Cook over medium-high heat, stirring constantly, 3-4 minutes or until salmon turns color. Remove from skillet; keep warm.
Add leeks to same skillet. Cook over medium-high heat, stirring constantly, 1 minute. Add bell pepper and peas. Continue cooking 2-3 minutes or until vegetables are crisply tender.
Reduce heat to medium-low. Add cooked pasta, salmon and sour cream mixture; stir to coat with sauce. Continue cooking 1-2 minutes or until heated through.
Nutrition Facts (1 serving)
Dietary Fiber: 3g
Recipe #13835©2007Land O'Lakes, Inc.