Salmon and Dill Pasta with Capers
Ingredients
- 400 g tagliatelle
- 500 g salmon fillets, skin removed
- 30 g capers, rinsed
- 1 lemon, zested and juiced
- 20 g fresh dill, chopped
- 4 tbsp olive oil
- 2 shallots, finely sliced
- 100 g baby spinach
Nutrition (per serving)
- Calories
- 769 kcal
- Protein
- 40.2 g
- Carbohydrate
- 73.7 g
- of which sugars
- 4.4 g
- Fat
- 33.6 g
- of which saturates
- 6.5 g
- Fibre
- 5.6 g
- Salt
- 0.58 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the tagliatelle in salted boiling water until al dente. Drain, reserving a cup of pasta water.
- 2
Season the salmon and pan-fry in 1 tbsp olive oil for 3-4 minutes per side. Allow to cool slightly, then flake into large chunks.
- 3
In the same pan, gently fry the shallots in the remaining olive oil for 3 minutes. Add the capers, lemon zest, and lemon juice.
- 4
Add the spinach and let it wilt, then add the pasta with a splash of pasta water and toss gently.
- 5
Fold in the flaked salmon and dill, being careful not to break up the fish too much. Serve immediately.
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