Fettuccine with Salmon and Capers

Fettuccine with Salmon and Capers

Serves 2

  • 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

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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