Spaghettini with Salmon, Lemon and Rainforest Season

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

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.