Salmon pasta salad with lemon capers
Ingredients
- 85g wholewheat penne
- 1 tbsp rapeseed oil
- 1 large red pepper roughly chopped
- 2 frozen, skinless wild salmon fillets (about 120g each)
- 1 lemon zested and juiced
- 2 garlic cloves finely grated
- 1 shallot very finely chopped
- 2 tbsp capers
- 6 pitted Kalamata olives sliced
- 1 tsp extra virgin olive oil
- 2 handfuls rocket
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