Mediterranean Salmon Linguine

Serves 4, Prep and Cook 25 mins

300g linguine

460g packet (4) salmon

portions, skin off 200g roasted capsicum,

drained, chopped

1 tsp garlic paste

400g jar Napoletana

pasta sauce

¹⁄³ cup drained, pitted

kalamata olives, halved 2 tblsps drained capers ½ tsp dried chilli flakes Shaved parmesan, chopped fresh parsley and lemon wedges, to serve

1 Cook linguine in a large saucepan of boiling, salted water until just tender. Drain, reserving ¾ cup of the cooking water. 2 Meanwhile, heat a lightly oiled, large, deep frying pan over a medium to high heat. Add salmon. Cook for 3 to 4 minutes on each side, or until just cooked through. Transfer to a plate. Cover to keep warm. 3 Add capsicum and garlic to same pan. Cook, stirring, for 2 minutes. Stir in pasta sauce, olives, capers, chilli and reserved cooking water. Season with salt and pepper. Bring to boil. Reduce heat. Gently stir in linguine to coat with sauce and heat through.

4 Transfer to serving bowls. Top with salmon. Serve with parmesan, parsley and lemon wedges.