Ingredients
3/4 pound cavatappi or other short pasta
Coarse salt and freshly ground pepper
8 ounces unthawed frozen peas (1 1/2 cups)
3 tablespoons unsalted butter
1/4 cup all-purpose flour
3 cups whole milk
3/4 pounds salmon, skinned and cut into 1-to-1 1/2-inch pieces
1 teaspoon finely grated lemon zest, plus lemon wedges for serving (optional)
1/2 cup chopped scallions, plus more for serving (from 2 scallions)
1/2 cup chopped fresh dill, plus more for serving
Toasted pumpernickel bread, crumbled, for serving (optional)
Preparation
Preheat oven to 375 degrees. Cook pasta in a large pot of salted boiling water 4 minutes less than instructed on pasta package. Reserve 1/2 cup pasta water. Add peas and drain immediately.
Melt butter in a medium saucepan over medium-high. Add flour; cook, stirring, 1 minute. Whisk in milk. Gently simmer, stirring constantly, until slightly thickened, about 7 minutes. Combine pasta mixture, milk sauce, salmon, lemon zest, scallions, dill, and reserved pasta water in a bowl. Season with salt and pepper.
Transfer to a 2 1/2-quart baking dish. Cover with parchment-lined foil; bake until salmon is just opaque, 20 to 25 minutes. Serve, with lemon wedges, more scallions and dill, and breadcrumbs.
