1 (6 oz.) pkg. linguini, cooked & drained
1/4 c. grated Parmesan cheese
1/4 c. vegetable oil
3/4 c. chopped onion
2 cloves garlic, minced
1 (10 oz.) pkg. frozen peas, partially thawed
3/4 c. frozen baby carrots, thawed
3/4 tsp. dill weed
2 (6 1/8 oz.) cans skinless, boneless pink salmon, drained

On serving platter combine linguini and Parmesan cheese. In large skillet heat oil over high heat. Cook onion and garlic 1 minute. Add peas and carrots, cooking an additional 2 minutes or until vegetables are crisp and tender. Add dill, reduce heat to medium and cook 1 minute. Remove from heat. Gently fold in salmon and place mixture over linguini. Serve immediately. Makes approximately 6 servings.