A super quick midweek supper. The sharpness of the capers and lemon cuts through the creaminess of the salmon and pasta. Use tagliatelle, spaghetti or pappardelle, if preferred to linguine.

This baked salmon provencale recipe (pictured) is so easy to make, cooked with tomatoes, olives and capers for punchy flavours. The freekah salad makes it a healthy option. New Potato and Grilled ...

This Crispy Skillet Salmon with Creamy Lemon Caper Sauce is a delicious and elegant dish that is perfect for a special occasion or a weeknight dinner. The salmon is pan-seared to perfection, creating ...

Place half a lettuce leaf on each bun half and top with a salmon burger, some fennel, dill cucumber and a spoonful of lemon and caper mayonnaise.

2. Flake the salmon into a bowl and mix through crème fraîche until the fish is well coated. Add more crème fraîche to loosen if necessary. 3. Top with the deep-fried capers and pink peppercorns.

Evenly arrange the flaked salmon, pieces of asparagus and chopped red onion in the quiche shell. Pour the egg mixture overtop, and then arrange the chopped dill and capers on top. Bake in the oven ...

A traditional way of serving salmon, this smoked salmon with capers, onion and eggs recipe is so simple to prepare but has the all-important wow-factor when plated up. Make ahead and just assemble at ...

Fluff the couscous with a fork. Divide the couscous and salmon among plates. Top the salmon with the olive-caper relish, ...

With the recipe designed for two cooks, the salmon turns moist and tender in ... lemon juice and zest, and capers, scraping ...

Salmon: Preheat oven to 400 degrees. Rinse the fish under cold water, and pat dry with paper ­towels. Place one or two cooling racks on top of a parchment- or ­aluminum-foil-lined baking sheet ...

This is a quick and easy meal to put together that’s suitable for a casual weekday, but also a more special occasion dinner. Salmon is best served medium rare, so it doesn’t take long to cook.

To serve, generously spread the ‘cream cheese’ onto pieces of toasted bread, top with the smoked ‘salmon’ (drained of marinade), then top with lemon, capers and dill.