Recipe: Salmon with chilli lemon linguine

Ingredients

500g linguine

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

Method

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.

Brought to you by Food and Home