Salmon with Penne Pasta
Yield:   4 servings
Cook Time:   About 20 minutes
Tips:  Reheat refrigerated leftovers for about 1 minute in microwave, then briefly toss and serve.
Suggestion:   Delicious as a lunch or light dinner, served with rolls or a side of bread.
  • 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
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.