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A great substitution would be Meyer Lemon olive oil. Adapted from marthastewart.com
Preheat the oven to 375 degrees. Cook pasta in a large pot of salted boiling water for 4 minutes less than instructed on the pasta package. Reserve 1/2 cup pasta water. Add peas and drain immediately.
Heat olive oil in a 2 1/2 qt Dutch oven (or oven-safe pan) over medium-high. Add flour and seasoning; cook, stirring, for 1 minute. Whisk in milk. Gently simmer, stirring constantly, until slightly thickened, about 7 minutes. Add pasta to milk, along with salmon, lemon zest, scallions, dill, and reserved pasta water. Season with salt and pepper.
Bake until salmon is just opaque, 20 to 25 minutes. Serve, with lemon wedges, more scallions and dill, and breadcrumbs.
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Nutritional information can be found listed with each product.
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