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

  1. Bring a large pot of salted water to the boil and cook linguine until al dente. Reserve ½ cup of pasta water before draining.
  2. 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.
  3. In the same pan, add garlic, chilli or chilli oil, capers and lemon zest. Cook for 1–2 minutes until fragrant.
  4. Return the flaked salmon to the pan, add cooked pasta and a splash of reserved pasta water. Toss gently to combine.
  5. Stir through rocket and dill, allowing the greens to wilt slightly. Season with salt, pepper and a squeeze of lemon juice.
  6. Serve warm, topped with grated parmesan and extra dill if desired.