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Lemon-Dill Salmon and Potatoes

Sweet, flavorful salmon is enhanced with butter, lemon and dill in this quick supper.

1 pound		salmon fillets, cut into 3/4-inch pieces
1/2 teaspoon		lemon pepper
1 tablespoon		margarine, butter or spread
6-8		small red potatoes, cut into fourths (2 cups)
1/4 cup		water
1/2 cup		frozen peas
2 tablespoons		lemon juice
1 tablespoon		chopped fresh or 1 teaspoon dried dill weed

1	Sprinkle salmon pieces with 1/4 teaspoon of the lemon pepper.
2	Melt butter in 12-inch nonstick skillet over medium-high heat. Cook salmon in butter 3 to 5 minutes, stirring occasionally, until salmon flakes easily with fork. Remove salmon from skillet.
3	Heat potatoes and water to boiling in same skillet; reduce heat to medium-low. Cover and cook 5 to 8 minutes or until potatoes are tender. Stir in peas. Cook 3 minutes.
4	Stir in lemon juice, dill weed, remaining 1/4 teaspoon lemon pepper and the salmon. Cook 3 to 5 minutes, stirring occasionally, until hot.