Creamy Farfalle with Salmon and Peas


  • Vegetable oil cooking spray
    1 pound salmon fillet, skin removed
    3/4 teaspoon salt, divided
    1/4 teaspoon black pepper, divided
    6 ounces farfalle pasta
    1 1/2 cups frozen peas
    1 1/2 cups 1 percent milk,divided
    3 tablespoons all-purpose flour
    3 ounces Neufchaåtel cheese (similar to cream cheese)
    2 tablespoons chopped fresh dill, divided
    1 tablespoon fresh lemon juice
    1 teaspoon grated lemon zest


  • Heat broiler to low. Coat a baking sheet with cooking spray. Season salmon with 1/2 teaspoon salt and 1/8 teaspoon pepper. 

  • Broil until cooked through, 5 minutes per side. Let cool; cut salmon into bite-size pieces. Cook pasta as directed on package; add peas 3 minutes before end of cooking time; drain.

  •  Whisk 1/4 cup milk and flour in a small saucepan until smooth; whisk in remaining 1 1/4 cups milk, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Cook over medium heat, whisking, until as thick as heavy cream, 10 minutes.

  • Remove from heat; add Neufchaåtel and 1 tbsp dill; whisk until cheese melts. Toss pasta and peas with sauce and salmon; drizzle with juice. Garnish with zest and remaining 1 tablespoon dill.

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