Serves 2

Ingredients

• 1 4-ounce salmon fillet
• Salt and pepper
• ⅓ cup olive oil, divided
• ¼ cup capers
• 4 cloves garlic, peeled and crushed
• Zest and juice from 1 lemon
• 1 teaspoon salt
• ½ teaspoon red pepper flakes
• 8 ounces fettuccine
• 4 tablespoons parsley, minced
• 4 tablespoons dill, minced
• Grated parmesan

Procedure

Preheat the oven to 350 degrees. Season the salmon with salt and pepper and place on a parchment lined baking sheet skin side down. Bake in the oven for 10-15 minutes, until just cooked through but still pink inside. Set aside. Once the salmon is cool enough to handle break it into large flakes.

Meanwhile, heat 3 tablespoons of olive oil in a skillet over medium heat. Add the capers and garlic and fry for a few minutes. Add the lemon zest, salt and red peppers flakes, turn off the heat and set aside.

Bring a pot of salted water to a boil. Add the fettuccine and cook, stirring occasionally until tender. Drain and rinse the pasta in cool water. Place the pasta in a bowl and add the salmon, the remaining 3 tablespoons olive oil, the lemon juice, the fried capers, garlic,lemon zest, salt and red pepper flakes, parsley, and dill. Toss to combine. Serve with grated parmesan.

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