Boil your water for the linguine and cook for 8-10 minutes if dried or 3 minutes 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.