Omega Packed Smoked Salmon Linguini

Harris Smoke House Wild Caught Hot Smoked Salmon
Girolomoni Durum Wheat Linguine
1 certified organic onion
4 certified organic garlic cloves
Certified organic baby spinach
2 tsp Chefs Choice capers
Spiral Organic extra virgin olive oil
Certified organic lemon
2 tbsp certified organic dill
Salt and pepper

1 Put on a pot of water and cook the pasta according to the packet instructions.
2 While the pasta is cooking saute the diced onion and garlic with extra virgin olive oil, on medium heat to soften. 
3 When the onion and garlic has softened, deglaze the pan with white wine or caper juice and lemon. 
4 Break up the salmon into chunks and add it to the pan along with the capers, chopped dill and spinach. 
5 Add a little pasta water as needed if the pan gets dry to create a sauce.
6 Once cooked, drain and add the pasta to the salmon mix and gently toss to coat the pasta. 
7 Serve with a generous helping of cracked pepper, chopped dill sprinkles, lemon squeeze and a drizzle of extra virgin olive oil.
Serving suggestions: You can substitute the linguine with Maidea gluten-free spaghetti, or add some fresh chopped chilli for an extra hit of flavour. 


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