Ingredients
120g salmon fillets
100g dried or fresh linguine
2 tbsps olive oil
2 tbsps home-made pesto
60g rocket leaves, washed and dried
Fresh ground sea salt and ground black peppercorns
20g Parmesan cheese shavings

Method

Lay the salmon in a shallow pan and pour in enough water to cover. Slowly bring up just below boiling point, and simmer gently for five minutes until the salmon is just cooked. Lift out of water on to a plate and allow to cool slightly before cutting into large flakes.

Put the linguini in a very large pan of boiling salted water and cook according to the packet instructions until al dente. Drain well, return to the hot dry pan and immediately toss with olive oil and pesto. Add the rocket and stir into the linguine until it begins to wilt. Fold through the salmon on a warm plate, season with salt and pepper and scatter with Parmesan shavings.

Joe Vella is an Executive chef, Hilton Malta.

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