Lemon and caper salmon linguine
A quick and elegant salmon pasta tossed with lemon, capers, fresh herbs and toasted pine nuts for a light, flavour-packed meal.
Updated : 02 January, 2026
Easy
About 20 min.
Ingredients
225 grams
Spaghetti
75 grams
Pine nuts
piece
Butter
6
Green onion
6 tablespoon
Olive oil
2
Lemon
115 grams
Capers
bunch
Chives
bunch
Parsley
200 grams
Smoked salmon
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Cook the pasta in a large pan of boiling, well-salted water according to the packet instructions. Drain thoroughly, reserving 75ml/2½fl oz of the cooking water.
Step 2
Heat a frying pan over a high heat. Add the pine nuts and toast for about 30 seconds, shaking the pan, until they are golden brown. Tip them out onto a plate and set aside.
Step 3
Return the pan to the heat and add the butter and spring onions. Fry for around 30 seconds until fragrant, then pour in the oil, lemon juice and capers and warm through for another 30 seconds.
Step 4
Add the drained pasta to the pan along with the reserved pasta water, fresh herbs and salmon. Season with salt and freshly ground black pepper and gently toss everything together over the heat until well combined and heated through.
Step 5
Serve immediately, finishing with a scattering of the toasted pine nuts over the top.
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