- 1 (8 ounce) package linguine
- 2 tablespoons butter
- 2 tablespoons extra-virgin olive oil
- 1/4 cup diced onion
- 1/2 cup chopped yellow bell pepper
- 1 tablespoon reduced-fat cream cheese
- 6 ounces cooked salmon, flaked into bite-sized pieces
- 6 tablespoons skim milk
- 1 teaspoon chopped fresh dill, or to taste
- 1/2 lemon, sliced
- Bring a large pot of lightly salted water to a boil; cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain and transfer linguine to a serving bowl.
- Heat butter and olive oil in a saucepan over medium-low heat until bubbling; cook and stir onion and yellow bell pepper in the bubbling butter mixture until softened, 5 to 10 minutes. Stir cream cheese into onion mixture until melted. Add salmon and milk; simmer until cooked through, about 3 minutes.
- Pour salmon sauce over linguine and toss to coat; garnish with dill and lemon slices.
05/24/2018
recipepes.com
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