Salmon Orecchiette

  • 30 minsCooks in 30 mins
  • Easy Easy
  • Serves 2Serves 2


Step 1

Cook pasta in boiling water until almost ‘al dente’. Drain and set aside.

Step 2

In the meantime, place oil and salmon in a fry-pan, cook for 3-4 minutes.

Step 3

Flip salmon and add stock and capers. Increase the heat if the stock isn’t simmering.

Step 4

Simmer until half the volume of liquid is reduced. Gently piece apart the salmon.

Step 5

Add dill, lemon juice and cooked pasta to fry pan, and combine the ingredients.

Step 6

Cook for 2 or so mins until all the liquid has almost all reduced.

Step 7

Serve immediately with black pepper and lemon zest and enjoy!

Recipe courtesy of Naturally Nutritious


300g Tassal Tasmanian fresh salmon skin-off
160g orecchiete pasta, dry
1 cup vegetable stock
1 tbs heaped capers
¼ cup dill, chopped
1 lemon, juiced
1 tbs olive oil
Black pepper and lemon zest to garnish