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Spaghetti Wrapped Salmon with Lemon, Caper & Dill Oil




Pangkarra Spaghetti 375g
Salmon Fillet (skin off) 2 x 200g (halved)
Lemon 1 Large (zested and ½ juiced)
Capers 1 Tablespoon (crushed and chopped)
Dill 2 Tablesoons (finely chopped)
Extra Virgin Olive Oil 80ml
Ground Black Pepper Pinch
Salt Pinch



- Bring water to the boil in a large pot and add pinch of salt

- Add the Pangkarra spaghetti and cook for 6 - 8 minutes

- While the pasta is cooking, add the lemon, capers, dill and pepper to the oil and mix well

- Strain the pasta and allow to cool slightly

- Lay the strands side by side in 4 individual piles for the width of the salmon

- Place the salmon on the spaghetti and roll firmly

- Heat a frypan over medium-high heat and drizzle with oil

- Place each of the spaghetti wrapped pieces of salmon in the pan and cook for approx 1 minute per side until slightly browned and crispy on the outside and medium on the inside (or to your liking)

- Serve the salmon with a fresh salad such as shaved raw zucchini and watercress

- Drizzle with the lemon, caper and dill oil.

Serves 4