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Salmon Pasta Salad with Lemon & Capers
Ingredients
  • 85g wholewheat penne
  • 1 tbsp rapeseed oil
  • 1 large red pepper, roughly chopped
  • 2 frozen, skinless wild salmon fillets (about 120g each)
  • 1 lemon, zested and juiced
  • 2 garlic cloves, finely grated
  • 1 shallot, very finely chopped
  • 2 tbsp capers
  • 6 pitted Kalamata olives, sliced
  • 1 tsp extra virgin olive oil
  • 2 handfuls rocket
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