This vibrant recipe highlights La Genuina’s lemon linguine, naturally flavoured with lemon essential oil and turmeric. Paired with seared salmon and fried capers, it’s a fresh, simple dish full of summer flavour.
500g La Genuina lemon linguine
2-4 Tbsp extra virgin olive oil
2-3 Tbsp Pons capers in brine
350g-400g Akaroa fresh salmon
Sal de Añana provençal herb & salt
Black pepper
Fresh parsley, chopped
Preheat oven to 200°C.
Cook the linguine in a large pot of salted boiling water for 10-12 minutes or until al dente. Drain and transfer to a large bowl.
While the linguine is cooking, lightly pan fry the capers in the EVO. Remove capers from the pan and set aside.
Season the salmon with salt and pepper. Using the same pan, sear the salmon fillets on both sides. Transfer salmon to the oven for 5-10 minutes, until just cooked. Remove from the oven, then gently remove the skin and flake the flesh.
Gently fold the salmon through the pasta. Finish with a generous drizzle of EVO, capers and fresh parsley.
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