- 500g angel hair pasta
- 400g salmon loin
- 2 chillies, deseeded, thinly sliced
- 120mls lemon juice
- 100g rocket (2 large handfuls)
- ¼ cup parsley, chopped
- 150mls extra virgin olive oil
- 40mls chilli oil
- 1 clove garlic, finely crushed
- 3 tbsp baby capers
- 3 tbsp finely grated parmesan
Pre-heat the oven to 200C.
To make the dressing, whisk the olive oil, chilli oil, crushed garlic, lemon juice and season with salt and pepper. Set aside.
Season salmon with a little salt and pepper, place on lightly greased baking dish in the oven for approximately 12-15 minutes (or until cooked to your desire). Once cooked, cut into 5cm pieces approximately 1/2cm thick.
Bring a pot of water to the boil, add the angel hair pasta and cook until al dente. Strain.
Meanwhile, place the salmon, sliced chilli, capers, grated parmesan, parsley and rocket in a bowl ready for the cooked pasta to be tossed through.
Once the pasta is ready, toss the pasta in with the salmon salad mix and pour over the dressing. Gently mix the pasta until combined.
Serve immediately with fresh lemon wedges.