400g of MSC Wild Pacific red salmon
200g of linguine
1 shallot, finely diced
3 cloves of garlic, finely diced
2 tbsp of chilli oil, extra to serve
1 tbsp of capers
Zest of 1 lemon
1 tbsp of chopped dill
A small handful of rocket leaves
2 tbsp of grated parmesan
A pinch of sea salt & cracked black pepper
Step 1Boil your water for the linguine and cook for 8-10 minutes if dried or 3 minutes if fresh.
Step 2For 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.
Step 3Using 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.
Step 4Season to taste with salt and pepper and then serve with a little drizzle of chilli oil to finish.