Fast Lemon, Caper & Salmon Spaghetti
Description
There is no room for failure with this dish. Some might disagree, given that it has only 6 ingredients, but unless you burn the house down trying to cook the salmon, it’s a pretty foolproof recipe.
Chances are you’re going to have everything except the salmon, and maybe the lemons in your pantry already. Similar to our cream-less carbonara recipe, it’s a very budget friendly recipe.
The best bit about this recipe isn’t just the taste. It’s the time – it doesn’t even take 30 minutes and dinner is on the table. WIN.
Ingredients
| 1. 250g Coles gluten free spaghetti, rock salt and water to cook. |
| 2. 2 Lemons |
| 3. Pepper and olive oil |
| 4. 1 reasonable sized salmon fillet, skin on |
| 5. 1/2 c capers |
| 6. 1 egg yolk |
Directions
- 1
- Fill a pot with water, add rock salt and a drizzle of olive oil. Bring to the boil.
- 2
- Add spaghetti and cook until al dente.
- 3
- Coat salmon in olive oil, lemon and pepper. Pan fry until just cooked. Add capers to pan in final minute.
- 4
- Lightly whisk egg yolk and set aside.
- 5
- Once pasta is cooked, drain all but 1 tbsp of pasta water. Toss through egg yolk. Flake the salmon fillet roughly and add salmon and caper mix.
- 6
- Squirt a little extra lemon, toss and serve.
- 7
- Prep and cook time under 60 minutes.
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