Wild Alaska Salmon Spaghetti with Spinach and Lemon


• 1 x 418g or 2 x 213g cans red or pink wild Alaska salmon
• 300g (10oz) spaghetti or tagliatelle
• 25g (1oz) butter
• 2 generous handfuls young spinach leaves
• finely grated rind and juice of 1 lemon
• 3 - 4 tbsp finely grated parmesan cheese, plus extra, to serve
• salt and freshly ground black pepper
• basil leaves, to garnish


1. Drain the salmon, reserving the liquid. Remove the skin and bones, if desired, then break the salmon into large chunks. Set aside.
2. Cook the spaghetti or tagliatelle in plenty of boiling, lightly salted water for about 10 mins or until just tender. Drain the pasta thoroughly and return to the saucepan.
3. Add the butter, 2-3 tbsp of the reserved salmon liquid and the spinach. Heat for a few moments then add the lemon rind and juice. Heat and stir gently for a minute or two until the spinach has wilted, then add the salmon chunks, cheese and seasoning.
4. Divide the pasta between four warmed serving plates and top each portion with a little more Parmesan, some extra ground black pepper and a few basil leaves.

*This recipe serves 4.