Lemon Salmon and Fettuccine

Serves: 6

Salmon Lemon FettIngredients: 

  • 500g salmon fillet with skin and pin bones removed
  • 400g fresh Cucina Fettuccine
  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 3 tablespoons capers, well drained or preferably salted and rinsed
  • 1 cup grated parmesan or pecorino cheese
  • 1/4 cup chopped Italian parsley
  • cracked black pepper
A wonderful fresh and summery meal that minimises cooking as the salmon is marinated.


Cut the salmon into small dice and combine with lemon juice and half the olive oil in a bowl.  Refrigerate for about half an hour stirring gently a couple of times.

Cook the Pasta as per instructions and then drain.  Heat a pan and add the remaining olive oil and lightly sautee the capers for a few minutes until crisp.  Toss the Pasta with half of the parmesan and capers and divide between 4 serving plates.  Toss the salmon with the remaining parmesan, the parsley and pepper, then spoon over the Pasta and serve.  Serves 4.


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