Pan-fried salmon with arrabiata linguine

Looking for a satisfying, healthy and quick mid-week meal that’s also fit for a Saturday night dinner party? Try this delicious spicy pan-fried salmon pasta dish…


1 finely sliced garlic clove

3 sliced vine-ripened tomatoes (de-seeded)

A spoonful each of freshly chopped basil and oregano

Splash of olive oil

Splash of chilli oil

1 finely chopped chilli, inc. seeds

1tsp brown sugar

Splash balsamic vinegar

1/3 green bell pepper

1/2 can chopped tomatoes


100g linguine

2 salmon fillets


Glug the oils into a large pan and turn onto a medium heat.

Add garlic and a pinch of salt (this draws moisture from the garlic and stops it burning) to the pan, after 30secs add sliced tomatoes and leave to cook through for 5mins.

Add the sliced green peppers and chopped chilli and cook for a further 5mins.

Then splash in the balsamic and sugar, allow to caramelise, then add chopped tomatoes, a pinch of pepper and the herbs, and leave to simmer for 10mins and turn down to the lowest heat.

Add handful of linguine to a pot of boiling salted water and cook for around 8mins.

Put a new frying pan onto the highest heat, spray some low-cal oil, and once scorching hot add the salmon fillets skin-side down, drizzle a little chilli oil on top and sprinkle over with a little salt & pepper. When half cooked through and the skin is nice and crisp, flip over to cook the top. It should take just 8mins to cook fillets all the way through.

Drain the linguine, preserving a cupful of the pasta water, and tip it into the pan with the sauce. Add a splash of the pasta water to loosen up the sauce and make the linguine nice and silky.

Serve with a whole fillet on top of the pasta with a drizzle of chilli oil.