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
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.
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