Stranger Foods

Salmon pasta salad with lemon & capers

Serves 2 | Prep 10 mins | Cook 20 mins

Use frozen, skinless wild salmon fillets for a cheap and filling lunch on the go. This low-calorie, healthy dish couldn't be easier to whip up

Ingredients

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Cook the pasta following pack instructions. Meanwhile, heat the rapeseed oil in a frying pan, add the pepper, cover and leave for about until it softens and starts to char a little. Stir, then push the pepper to one side and add the salmon. Cover and fry for until just cooked.
Meanwhile, mix the lemon zest and juice in a large bowl with the garlic, shallot, capers and olives.
Add the cooked pepper and salmon to the bowl. Drain the pasta and add it too, with black pepper and the olive oil. Toss everything together, flaking the salmon as you do so. If eating now, toss through the rocket; if packing a lunch, leave to cool, then put in a container with the rocket on top and mix through just before eating.