Salmon, chilli and lemon linguine

July 18, 2016 (Last Updated: January 30, 2019)
Salmon, chilli and lemon linguine recipe

Need a hero dish that is super-tasty and fabulously easy? Try a big bowl of salmon pasta and everybody can tuck in 

Salmon, chilli and lemon linguine


  • 500g linguine
  • 60ml (¼ cup) olive or avocado oil
  • 2 – 3 salmon fillets, cut into large chunks
  • sea salt and freshly ground black pepper, to taste
  • 1 red chilli, seeded and finely chopped
  • juice and zest of 2 large lemons
  • a large handful of fresh flat-leaf parsley, roughly chopped
  • a large handful of fresh coriander, roughly chopped
  • 100g grated Parmesan, to serve



Bring a large pot of salted water to a boil and cook the pasta according to packet instructions. Drain, drizzle with oil and set aside.


Heat 30ml (2 tbsp) oil in a large non-stick frying pan over high heat and season the salmon. Sear the salmon for 1 – 2 minutes, remove from the pan and set aside.


While the pasta is still warm, add the remaining oil (you may need an extra 15 – 30ml (1 – 2 tbsp), chilli, lemon juice and zest, and season well.


Add the chopped herbs and Parmesan, and toss. Lightly flake some of the salmon, keeping some pieces intact, and toss lightly.


Serve in a large bowl with extra herbs and Parmesan.


Substitute the salmon for chicken and add caperberries for even more zesty flavour.

TO DRINK: Pair this lemony pasta with a rich and citrusy wine like semillon


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