- 1/2 (16 ounce) package campanelle pasta
- 2 tablespoons olive oil, or to taste
- 4 cloves garlic, sliced
- 2 (3 ounce) fillets salmon fillets
- 2 cups frozen peas
- 1 cup diced sugar snap peas
- 1 cup sliced green onions
- 1/4 cup stone-ground mustard
- 2 tablespoons lemon juice
- 1 teaspoon fresh dill, or to taste
- salt and ground black pepper to taste
- Bring a large pot of lightly salted water to a boil. Cook campanelle in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and rinse with cold water.
- Heat olive oil in a large skillet over medium heat until sizzling. Add garlic; cook and stir until fragrant, 30 seconds to 1 minute. Add salmon; cook until browned and flaking apart, about 5 minutes per side.
- Transfer salmon fillets to a bowl with pan drippings. Pour frozen peas on top; let thaw as salmon cools, about 10 minutes. Add campanelle pasta, sugar snap peas, green onions, mustard, lemon juice, and dill; toss gently. Season with salt and pepper.