Light, bright and bursting with flavour, this spaghettini dish is a celebration of fresh ingredients and effortless cooking. Flaky salmon, zesty lemon, and our aromatic Rainforest Season blend come together for a vibrant, nourishing meal that’s as quick to make as it is satisfying. Perfect for weeknights, lazy weekends—or when you just want something a little special without the fuss.

Ingredients

400g thin spaghetti
1 tablespoon olive oil
1 clove garlic, crushed
1 red onion, finely sliced
400g can salmon – saving 1/2 cup brine
2 teaspoons Rainforest Season
1 cup natural yogurt
1 tablespoon capers, rinsed and drained
1/2 cup flat parsley, finely chopped
Grated rind of 1 lemon

Method

Cook spaghettini in boiling water until al dente (only just cooked), then drain. Meanwhile in olive oil quickly sauté garlic and onion for 2-3 minutes.

Add salmon, brine and Rainforest Season sautéing for a further 1-5 minutes, breaking up the salmon in the process.

Take pan off the heat and add natural yogurt, stirring to combine well, then toss in capers.

Toss spaghetti with the salmon/yogurt mix, then sprinkle parsley and lemon rind until well combined then serve.