Salmon & Vegetables in Lemon Dill Sauce
Makes 6 servings

Ingredients:

• 1 - package (12-ounce) (3 cups) uncooked dried penne pasta
• 2 - cups Light Sour Cream
• 2 - teaspoons lemon juice
• 2 - teaspoons freshly grated lemon peel
• 2 - teaspoons dried dill weed
• 1 - teaspoon garlic salt
• 1 - pound fresh salmon, skinned, cut into 3/4-inch cubes
• Salt
• Pepper
• 1 - Tablespoon butter
• 1/4 - cup sliced leeks
• 1 - medium (1/2 cup) red bell pepper, cubed 1/2-inch
• 1 - package (8-ounce) (2 cups) frozen sugar snap peas

Directions:

1. In a small bowl, you want to combine sour cream, lemon juice, lemon peel, dill weed and garlic salt. Mix well and set aside.
2. Season salmon with salt and pepper. Melt butter in 12-inch skillet until sizzling; add salmon. Cook over medium-high heat, stirring constantly, for 3 to 4 minutes or until salmon turns color.
3. Remove from skillet and keep warm.
4. Add leeks to same skillet and cook over medium-high heat, stirring constantly, for 1 minute.
5. Add bell pepper and peas and continue cooking for 2 to 3 minutes or until vegetables are crisply tender.
6. Reduce heat to medium-low. Add cooked pasta, salmon and sour cream mixture.
7. Stir to coat with sauce and continue cooking for 1 to 2 minutes or until heated through.