Salmon Linguine With Chilli Oil

A simple pasta supper that uses sustainable salmon, the chilli oil offers just a little bit of heat. Meanwhile the rocket adds a hit of freshness to keep this dish on the lighter side.

Serves

2

Total Time

20 Minutes

Ingredients

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

Method

Step 1

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

Step 2

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.

Step 3

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.

Step 4

Season to taste with salt and pepper and then serve with a little drizzle of chilli oil to finish.

Recipe Courtesy of James Strawbridge for MSC. Choosing the blue MSC ecolabel when buying seafood means it’s certified sustainable and fully traceable. Visit MSC.Org And StrawbridgeKitchen.com 

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