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.

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.