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At a Glance
Prep Time : 20min
Cook Time : 20min
Course : Entree
Type of Prep : Sauté
Cuisine : U.S. Regional
Occasion : Fall, Family Dinner, Party, Winter
 
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Lemon Salmon Pasta

From Linda Larsen,
Your Guide to Busy Cooks.
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This fabulous recipe is so healthy and delicious. Serve it over Baked Rice Pilaf for a recipe fit for company.

INGREDIENTS:

  • 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

PREPARATION:

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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