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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; cook, stirring, for 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.
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.
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