Ingredients

• 2 cups sour cream
• 2 teaspoons grated lemon peel
• 2 teaspoons dried dill weed
• 4 cups penne pasta
• 1 tablespoon olive oil (or more as needed)
• 1 lb. salmon fillet, skinned and cut into 1-inch cubes
• 1 leek, rinsed and diced
• 1 red bell pepper, seeded and chopped
• 2 cups sugar snap peas
• salt and pepper to taste

Directions

In a mixing bowl, combine sour cream, lemon peel and dill weed.

Stir until thoroughly blended and set aside.

Cook pasta according to package directions or until al dente, then drain in a colander.

Heat olive oil in a large skillet over medium-high heat until hot but not smoking. Add salmon chunks, then cook and stir until salmon lightens in color (about 4 minutes). Remove salmon from skillet and set aside in a bowl.

Add diced leek to the skillet and cook for 1 minute, stirring constantly. Add bell pepper and peas and cook for an additional 3 minutes, stirring constantly.

Reduce heat to medium-low, then add the cooked and drained pasta, salmon and sour cream mixture. Sprinkle with salt and pepper to taste, then stir gently to coat and heat through (about 1-2 minutes). Serve.