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
- 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