Simple Salmon Pasta

This was a super fast, super easy weeknight meal that was done so quickly, I forgot to take picutres of the process. That and, it's seriously so easy, hopefully you can get by without pictures.

Creamy Salmon Pasta:
2 Tbsp butter
3 Tbsp flour
1/2 C milk (I used 1%)
1 tsp garlic powder
1/4 C freshly grated parmesan cheese
salt and pepper to taste

1/2 lb pasta, I had to use bowties, but I wanted to use penne

1 Salmon fillet
1/2 tsp garlic salt
1/2 tsp onion powder
1/4 tsp chile powder
1/4 tsp paprika
3-4 dashes liquid smoke (optional)
salt and pepper- a little sprinlking will do

1 1/2 C frozen peas, defrosted

Method:
Boil some water and begin cooking the noodles to al dente.

Season the salmon with the above listed ingredients, tent it in foil and grill that sucker till the flesh is firm and flaky. Alternatively, you could bake the salmon in the oven for about 15 min at 425 degrees F.

Defrost the peas.

Then, in a large skillet over medium to medium high-heat (if you have a vintage 1960s green machine stove like me, you need to use medium-high), melt the butter. Whisk in the flour (you're making a roux here), and let the butter and flour simmer for a few minutes. Be careful not to let it burn, clump or dry out. Whisk in the milk, garlic powder and salt and pepper. Grate in the cheese, stir, and turn the heat down. Let simmer until thickened. Add more milk if necessary to thin it out.

Drain the pasta noodles, and dump them in the skillet with the sauce. Add the peas and stir to coat. Cut the salmon into bite sized pieces, gently fold it into the pasta and sauce and peas.

Then...enjoy!!