Ingredients
- 85 gr. wholemeal pens
- 1 tbsp olive oil
- 1 large red pepper, coarsely chopped
- 2 frozen wild salmon fillets in cubes (about 120 g each)
- Juice and zest of a lemon
- 2 garlic cloves, finely chopped
- 1 onion, finely chopped
- 2 tbsp capers
- 6 seedless Kalamon olives, cut into slices
- 1 tbsp. extra virgin olive oil
- 2 handfuls of rocket
Implementation
step 1
Cook the pasta according to the instructions on the package.
step 2
Meanwhile, heat the olive oil in a pan, add the pepper, cover and leave for about 5 minutes until softened and starting to melt a little.
step 3
Stir, push the pepper to one end and add the salmon.
step 4
Cover and cook for 8-10 minutes.
step 5
Mix the zest and lemon juice in a large bowl with the garlic, onion, capers and olives.
step 6
Add the salmon mixture to the bowl, strain the pasta and add it to the salmon as well, adding a little black pepper and a teaspoon of olive oil.
step 7
Mix well, add the arugula and serve.