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

Method

1. 1

   Cook the tagliatelle in salted boiling water until al dente. Drain, reserving a cup of pasta water.

2. 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. 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. 4

   Add the spinach and let it wilt, then add the pasta with a splash of pasta water and toss gently.

5. 5

   Fold in the flaked salmon and dill, being careful not to break up the fish too much. Serve immediately.