Salmon pasta salad with lemon & capers

Salmon pasta salad with lemon & capers

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(1 ratings)

Prep: 10 mins Cook: 20 mins

Easy

Serves 2

Use frozen, skinless wild salmon fillets for a cheap and filling lunch on the go. This low-calorie, healthy dish couldn't be easier to whip up

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal475
  • fat22g
  • saturates3g
  • carbs31g
  • sugars4g
  • fibre8g
  • protein35g
  • salt1.1g
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Ingredients

  • 85g wholewheat penne
  • 1 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 large red pepper, roughly chopped
  • 2 frozen, skinless wild salmon fillets (about 120g each)
  • 1 lemon, zested and juiced
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 garlic cloves, finely grated
  • 1 shallot, very finely chopped
    Shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 2 tbsp capers
    Capers

    Capers

    kay-per

    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

  • 6 pitted Kalamata olives, sliced
  • 1 tsp extra virgin olive oil
  • 2 handfuls rocket
    Rocket

    Rocket

    roh-ket

    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

Method

  1. Cook the pasta following pack instructions. Meanwhile, heat the rapeseed oil in a frying pan, add the pepper, cover and leave for about 5 mins until it softens and starts to char a little. Stir, then push the pepper to one side and add the salmon. Cover and fry for 8-10 mins until just cooked.

  2. Meanwhile, mix the lemon zest and juice in a large bowl with the garlic, shallot, capers and olives.

  3. Add the cooked pepper and salmon to the bowl. Drain the pasta and add it too, with black pepper and the olive oil. Toss everything together, flaking the salmon as you do so. If eating now, toss through the rocket; if packing a lunch, leave to cool, then put in a container with the rocket on top and mix through just before eating.

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Comments, questions and tips

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lizleicester
27th Sep, 2017
5.05
This is a really quick and easy way to make a lovely looking, delicious tasting meal.
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