Salmon and Peas in a lemon cream sauce

Tonight is our meatless night and I  had about a 1/2 pound of roasted salmon and a side of peas from last Thursday's dinner.  About a 1/2 of a lemon in the fridge got me to thinking. So with a little pasta on the stove, I started a luxurious sauce with a roux and skim milk, the zest of a 1/2 lemon and its juice. Of course the milk got weird but about 1/4 to 1/2 cup of heavy cream straightened that out. A pinch of salt and pepper and 2 slices of processed swiss  created a smooth, creamy,  lemony sauce that hit the right notes with flakes of the salmon and peas floating in it. Over a bed of spaghetti makes a nice meatless meal for a Tuesday night.