2 Oregon’s Choice Royal Chinook Salmon, drained and flaked
Half a box of dried linguine or spaghetti noodles
1 shallot, finely diced (about ¼ cup)
3 cloves garlic, finely minced
6 tbsp chili oil, plus more for serving
2 tbsp capers, drained
Zest of 1 lemon
1–2 tbsp lemon juice
1 tbsp fresh dill, finely chopped
1 cup arugula (rocket), loosely packed
2 tbsp finely grated Parmesan cheese
Sea salt (optional) and freshly cracked black pepper, to taste
Instructions:
Bring a large pot of water to a boil. Cook the linguine according to package directions (about 8–10 minutes) until al dente. Reserve 1½ cups pasta water, then drain.
While the pasta cooks, heat the 6 tbsp chili oil in a large skillet over medium heat. Add the diced shallot, garlic, and capers. Cook gently for 4–5 minutes, stirring, until softened and fragrant (do not brown).
Add the drained, flaked salmon, lemon zest, and dill. Stir gently to warm through.
Add ½ cup reserved pasta water and simmer for 2–3 minutes until glossy and saucy.
Stir in 1–2 tbsp lemon juice.
Using tongs, transfer the cooked linguine directly into the skillet. Add the arugula and Parmesan, tossing until the pasta is fully coated and loose.
The sauce should cling but pool slightly at the bottom of the pan. Season with salt and black pepper to taste.
