This article was written for Annabel & Grace, which is now part of Rest Less.
Everything comes from the storecupboard except the salmon and herbs – the former I always keep a few fillets in the freezer, the latter is one of the things I always buy and keep in the fridge.
INGREDIENTS
Serves 4
2 skinless salmon fillets
Olive oil
350 – 400g dried spaghetti
75g capers
3 drained anchovy fillets
Garlic clove, crushed
Handful chopped parsley
2 tbspns finely grated lemon zest
Juice one lemon
125ml extra virgin olive oil
METHOD
Cook spaghetti in boiling water until al dente.
Fry fillets in tiny amount of olive oil until cooked. Once cooled slightly, flake.
Combine capers, anchovies, garlic, zest, juice and olive oil in a small bowl. Season well with salt and pepper.
Toss everything together and get that fork in….. yum.