Spaghettini with Salmon, Lemon and Rainforest Season

Shop blend


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


  1. Cook spaghettini in boiling water until al dente (only just cooked), then drain.
  2. Meanwhile in olive oil quickly sauté garlic and onion for 2-3 minutes.
  3. Add salmon, brine and Rainforest Season sautéing for a further 1-5 minutes, breaking up the salmon in the process.
  4. Take pan off the heat and add natural yogurt, stirring to combine well, then toss in capers.
  5. Toss spaghetti with the salmon/yogurt mix, then sprinkle parsley and lemon rind until well combined then serve.