Ingredients

2 c. light sour cream

2 tsps grated lemon peel

2 tsps dried dill weed

4 cups penne pasta

1 tablespoon olive oil

1 lb heritage salmon fillet cut into 1" cubes

1 leek, rinsed and sliced

1 red bell pepper

2 cups sugar snap peas

Preparation

  1. Combine sour cream, lemon peel and dill weed. Mix well and set asie.
  2. Cook pasta according to package directions until al dente then drain.
  3. Heat olive oil in a large skillet and add salmon.
  4. Cook and stir over med high heat until salmon’s color lightens
  5. Remove from skillet. Add leeks and cook for 1 minute.
  6. Add bell pepper and eas to skillet and cook for 3 mins longer, constantly stirring.
  7. Reduce heat to med low and add cooked and drained pasta, salmon and sour cream/lemon mix.
  8. Stir gently to coat and heat through.