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Light and Creamy Lemon Dill Pasta with Fresh Salmon

Recently I made a commitment to live a healthier life. I wanted to create fabulous tasting dishes that I looked forward to eating. This entree is full of rich creaminess, bright lemon flavors. The refreshing dill compliments the fresh salmon perfectly. Try this dish-you won't miss the extra fat and calories, or the extra weight!
• Servings: 4
• zest from 2 medium lemons
• 1/4 cup(s) of dried onions
• 1/2 cup(s) of fresh parsley
• 1/2 cup(s) of olive oil
• 1 lemon freshly squeezed
• salt to taste
• fresh ground pepper to taste
• 4 fresh salmon fillets
• 8 ounce(s) of tub of Fat Free Philadelphia Cream Cheese
• 12 ounce(s) of can of evaporated milk
• 1/2 cup(s) of fresh chopped dill
• zest of 1 fresh lemon
• 1 fresh squeezed lemon
• 2 cloves of crushed garlic
• salt to taste
• fresh ground pepper to taste
• 1 tbsp. of water
• 1 tbsp. of corn starch
• 10 ounce(s) of dried whole wheat, or wheat blend pasta
• 8 green onions sliced
• 1/2 cup(s) of capers
• 1 lemon for garnish
1. Combine lemon zest, dried onions, fresh parsley, olive oil, salt and pepper.
2. Place salmon in greased baking dish, top each salmon filet with parsley mixture.
3. Place into 400 degree oven, bake for 20 minutes or until salmon easily flakes with fork.
4. To create sauce, combine cream cheese and milk in a small sauce pan over medium heat. Whisk to incorporate. When combined, add dill, garlic, zest and juice of 1 lemon. Combine water and corn starch together, add to the sauce.
5. When sauce starts to thicken, add green onions and capers, set sauce aside.
6. Prepare pasta according to directions. Cook pasta while baking fish, and creating sauce.
7. Drain cooked pasta. Add sauce and toss to coat.
8. Mound 1/4 of pasta in center of plate. Place salmon fillet on center of pasta. Garnish with lemon, and capers if desired.

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