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Salmon & Vegetables In Lemon Dill Sauce
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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, skin removed, cut into 3/4-inch pieces



1 tablespoon Land O Lakes® Butter

1/4 cup sliced leeks

1 medium (1/2 cup) red bell pepper, cut into 1/2-inch pieces

1 (8-ounce) package (2 cups) frozen sugar snap peas

How to make

  1. STEP 1

    Cook pasta according to package directions. Drain. Keep warm.

  2. STEP 2

    Combine sour cream, lemon juice, lemon zest, dill weed and garlic salt in small bowl; mix well. Set aside.

  3. STEP 3

    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.

  4. STEP 4

    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.

  5. STEP 5

    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.

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