Salmon pasta salad with lemon capers

Ingredients

• 85g wholewheat penne
• 1 tbsp rapeseed oil
• 1 large red pepper, roughly chopped
• 2 frozen, skinless wild salmon fillets (about 120g each)
• 1 lemon, zested and juiced
• 2 garlic cloves, finely grated
• 1 shallot, very finely chopped
• 2 tbsp capers
• 6 pitted Kalamata olives, sliced
• 1 tsp extra virgin olive oil
• 2 handfuls rocket

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