- 85g wholewheat penne
- 1 tbsp 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
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 2 garlic cloves, finely grated
- 1 shallot, very finely chopped
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 2 tbsp capers
Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…
- 6 pitted Kalamata olives, sliced
- 1 tsp extra virgin olive oil
- 2 handfuls rocket
Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
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.
Meanwhile, mix the lemon zest and juice in a large bowl with the garlic, shallot, capers and olives.
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.