> 2 tsp olive oil
> 8 oz salmon fillet
> 1/2 cup dry white wine
> 1 (14 oz) bag coleslaw
> 1 cup frozen peas
> 12 oz fettuccine
> 1 lemon
> 1 tbsp chopped fresh sage
> 8 oz chive and onion cream cheese
Heat 1 tbsp oil in a large skillet and sauté the salmon, skin side down 1 min. on high heat. Pour in the wine and turn the heat to low. Cover and cook for 10 min., or until the salmon flakes easily with a fork. Remove salmon. Add remaining oil to skillet and add coleslaw mix and peas. Stir-fry over high heat for 3 min., or until tender crisp. Season with salt and pepper. Place in serving bowl.
Meanwhile, cook the fettuccine according to package directions. Zest the lemon and juice one half. In a small bowl, mix the lemon zest, juice and sage with the cream cheese. Season with pepper.
Drain the fettuccine, reserving 1 cup of cooking liquid. Using a fork, flake the salmon into bite-size pieces. Return pasta, ⅔ of the salmon, the reserved pasta cooking water and cream cheese mixture to the pasta pot and stir until creamy and heated through. Garnish pasta with the remaining salmon and serve with the stir-fried vegetables.