6 oz. fettuccine
3/4 lb. salmon fillets
2 tbsp. butter
2 tbsp. flour
1 c. milk
1 tbsp. lemon juice
1/4 tsp. pepper
Salt to taste
1 c. frozen peas, thawed
2 green onions
1 rib celery
1 tsp. dill

Cook fettuccine. Bake salmon fillets until tender, 10 minutes. Cut into pieces. Over low heat melt butter, whisk in flour, then milk. Cook until thick, stirring. Add next 7 ingredients. Place salmon on fettuccine and pour sauce over top.