Lemon and Dill Smoked Salmon Pasta from Donna Hay

Lemon and Dill Smoked Salmon Pasta from Donna Hay

1 Tbsp lemon zest

2 Tbsp lemon juice

1/3 cup (80ml) olive oil

2 Tbsp chopped dill leaves

200g (about 7 oz) sliced smoked salmon, torn

1 Tbsp salted capers, rinsed and chopped

1/3 cup mint leaves

2 green onions (scallions), trimmed and sliced

sea salt and cracked black pepper to taste

lemon wedges, to serve

Cook the pasta in a saucepan of salted boiling water for 10–12 minutes or until al dente. Drain and return to the pan. Combine the lemon zest and juice, oil and dill and add to the pasta with the salmon, capers, mint, onion, salt and pepper. Toss to combine and serve with lemon wedges.

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