SERVES 4

INGREDIENTS:

185g Hot Smoked Salmon Fillets (Skin on)

375g Gluten Free Fettuccine Pasta

*1 TBLS Capers

1/2 Cup of Spinach & Rocket (roughly chopped)

Zest & Juice of 1 Lemon

2 Garlic Cloves (crushed)

4 TBLS Olive Oil

1/2 Long Red Chilli (diced finely)

3 TBLS Water

S&P (season to taste)

METHOD:

1. Heat 1 TBLS olive oil in a non stick fry pan, when hot add salmon fillets skin down and cook for 3 minutes each side, remove from heat and flake

2. Place all ingredients except salmon, spinach & rocket and pasta into a small mixing bowl and combine.

3. Bring 4L of salted water to the boil and add fettuccine, cook pasta according to instructions on packet until al dente. Strain pasta

4. Heat a large fry pan over a medium heat and Saute until fragrant, add water spinach & rocket, pasta and salmon to the pan and toss until all

5. Serve immediately

* OPTIONAL