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This vibrant pasta dish brings together tender flakes of salmon, fresh herbs, and a gentle kick of chilli oil. It’s a simple yet flavour-packed meal that feels special enough for guests but comes together easily on a weeknight.
Ingredients
- 300g linguine
- 2 salmon fillets (skin off)
- 2 tbsp extra virgin olive oil
- 2 cloves garlic, finely chopped
- 1 small red chilli, finely sliced (or 1 tbsp chilli oil)
- Zest and juice of 1 lemon
- 1 tbsp capers, rinsed
- ½ cup fresh dill, chopped
- 2 cups rocket leaves
- Salt and black pepper, to taste
- Grated parmesan, to serve
Method
Serve warm, topped with grated parmesan and extra dill if desired.
Bring a large pot of salted water to the boil and cook linguine until al dente. Reserve ½ cup of pasta water before draining.
Meanwhile, season the salmon and pan-fry in olive oil over medium heat for 3–4 minutes each side, or until just cooked through. Remove from the pan and flake gently with a fork.
In the same pan, add garlic, chilli or chilli oil, capers and lemon zest. Cook for 1–2 minutes until fragrant.
Return the flaked salmon to the pan, add cooked pasta and a splash of reserved pasta water. Toss gently to combine.
Stir through rocket and dill, allowing the greens to wilt slightly. Season with salt, pepper and a squeeze of lemon juice.