Ingredients 1 large red onion
About 60 g caperberries, rinsed, or capers
½ red chili, chopped finely
Dill, chopped finely
1 tsp olive oil
About 500 g fresh salmon, skinless
225 g farfalle or other pasta
75 ml dry white wine
1 tbsp lemon juice
65 ml cream
120 g baby rocket leaves
Preheat the oven to moderate
Cut the onion into wedges, and put it in a single layer in a baking dish with the caperberries.
Spray them lightly with cooking oil spray, and roast, uncovered for about 25 minutes or until the onion is just soft.
Combine the chili and half of the dill in a small bowl with olive oil.
Place the salmon on baking paper on a tray and brush both sides with the chili mixture.
Roast, uncovered for about 10 minutes or until the salmon is JUST tender - do not overcook.
Cook the pasta meanwhile as per packet instructions. While this is cooking, mix the wine and juice in a small saucepan, and bring to the boil.
Reduce the heat and simmer for about 3 to 5 minutes or until the liquid reduces by half.
Add the cream and remaining dill.
Put the pasta, flaked salmon, onion mixture and dill cream sauce in a bowl and add the rocket leaves.