Prep time
15 mins
Cooking Time
20 mins
Serves
2
Ingredients
- 400g MSC Wild Pacific red salmon
- 200g Linguine
- 1 shallot, finely diced
- 3 cloves of garlic, finely diced
- 2 tbsp chilli oil, extra to serve
- 1 tbsp capers
- Zest of 1 lemon
- 1 tbsp chopped dill
- Small handful of rocket leaves
- 2 tbsp grated parmesan
- Pinch of sea salt and cracked black pepper
Method
- Boil your water for the linguine and cook for 8-10 minutes if dried or 3 mins if fresh.
- For the salmon start by softening chopped shallot, garlic and capers in chilli oil. Cook for 4-5 minutes and then add in the MSC Wild Pacific red salmon, lemon zest and dill. Add a spoonful of the pasta water and cook for 3-4 minutes.
- Using a slotted spoon or set of tongs move the cooked pasta into the pan with your salmon. Add rocket leaves and parmesan and cook all together for a final minute.
- Season to taste with salt and pepper and then serve with a little drizzle of chilli oil to finish.