* Recipe says don't use low-fat or non-fat milk. I used 2% and it was fine.

Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain well; return to same pot.

Combine cream milk, dill, onions, capers, and lemon peel in heavy small saucepan. Bring to boil over medium-high heat. Add sauce to pasta; toss to coat. Add salmon and toss to combine. Season with S&P and serve.