Salmon, Rocket and Pea Capellini with a Chilli, Garlic and Caper Vinaigrette

Salmon, Rocket and Pea Capellini with a Chilli, Garlic and Caper Vinaigrette

Recipe by Ross Evans
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Salmon Filling

  • 4 Salmon Fillets

  • 1 tsp Oil (rapeseed, sunflower or vegetable oil)

  • 1 Large Red Chilli, deseeded and finely chopped

  • 160g Frozen Peas, defrosted

  • 3 tbsp Parsley, finely chopped

  • 100g Rocket leaves

  • Pasta
  • 400g Wholemeal Capellini or Spaghetti

  • Vinaigrette
  • 60ml Extra Virgin Olive Oil

  • 45ml White Wine Vinegar

  • 1 tsp Caper Water (from a jar of capers)

  • 45ml Lemon Juice

  • 1.5 tbsp Granulated Sugar

  • 1 Small Red chilli, deseeded and finely chopped

  • 2 Garlic Cloves, finely minced

  • 50g Capers, drained and rinsed


  • Capers, drained and rinsed
  • Brush the salmon fillets with a little oil, place them on a baking tray and cook in the oven for 18-20 minutes until cooked.
  • Make the vinaigrette by adding the extra virgin olive oil, white wine vinegar, caper water and lemon juice to a mixing bowl. Mix together with a whisk or a fork until the ingredients are fully combined. Stir in the finely chopped red chilli, minced garlic and chopped capers. Leave to one side.
  • Cook the wholemeal capellini or spaghetti by following the instructions on the packet. Once the pasta is cooked, drain it and return it to the saucepan. Stir 1-2 tbsp of the vinaigrette into the pasta to prevent it from sticking. Over a medium heat, place the saucepan back on the heat, and add the chilli, peas, and parsley. Cook through for around 3-4 minutes until the peas have cooked.
  • Take the saucepan off the heat and stir in the vinaigrette and rocket leaves.
  • Serve the pasta capellini while hot, topped with the salmon fillet.

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