salmon noodle casserole

Directions:

1. Preheat oven to 375°F. Cook pasta in a large pot of salted boiling water 4 minutes less than instructed on pasta package. Reserve 1/2 cup pasta water. Add peas and drain immediately.
2. Melt butter in a medium saucepan over medium-high. Add flour; cook, stirring, 1 minute. Whisk in milk. Gently simmer, stirring constantly, until slightly thickened, about 7 minutes.
3. Combine pasta mixture, milk sauce, salmon, lemon zest, scallions, dill, and reserved pasta water in a bowl. Season with salt and pepper.
4. Transfer to a 2 1/2-quart baking dish. Cover with parchment-lined foil; bake until salmon is just opaque, 20 to 25 minutes.
5. Serve, with lemon wedges, more scallions and dill, and breadcrumbs.
6. Leftovers can be refrigerated for up to 3 days. Transfer leftover casserole to an airtight container or cover baking dish tightly with plastic wrap before storing.
7. To reheat leftovers in the oven, bake casserole, covered, at 350° until hot throughout, about 15 minutes. Alternatively, cover casserole portion(s) with a plate and microwave until hot, 1 to 2 minutes.