Salmon, chilli and lemon linguine

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

Ingredients

  • 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

Instructions

1

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.

2

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.

3

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.

4

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

5

Serve in a large bowl with extra herbs and Parmesan.

Notes

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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