Creamy Salmon Pasta

1 lb salmon fillet
3/4 teaspoon salt
1/4 teaspoon black pepper
6 oz rotini
1 1/2 cups frozen peas
1 1/2 cups 2 percent milk
3 tablespoons all-purpose flour
3 oz Neufchâtel (1 package)
2 tablespoons dried dill weed
1 tablespoon fresh lemon juice

Heat broiler to low. Coat a baking sheet with cooking spray. Season salmon with 1/2 tsp salt and 1⁄8 tsp pepper. Broil until cooked through, 5 minutes per side. Remove and cut into small pieces. Cook pasta as directed on package; add peas 3 minutes before end of cooking time; drain. Whisk 1/4 cup milk and flour in a small saucepan until smooth; whisk in remaining 1 1/4 cups milk, remaining 1/4 tsp salt and remaining 1/8 tsp pepper. Cook over medium heat, whisking, until as thick as heavy cream, 10 minutes. Remove from heat; add Neufchâtel and 2 tbsp dill; whisk until cheese melts. Toss pasta and peas with sauce and salmon; drizzle with juice.

Serving Size: Makes 4 servings