Spaghettini with Salmon, Lemon and Rainforest Season

Spaghettini with Salmon, Lemon and Rainforest Season


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


  • 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.