• ½ (16 ounce) package large shell pasta
  • 1 tablespoon lemon-infused olive oil
  • 1 tablespoon finely minced shallot
  • 2 teaspoons lemon juice
  • 2 teaspoons capers
  • 1 ½ teaspoons chopped fresh dill
  • 1lemon, zested
  • 1 teaspoon minced garlic
  • salt and ground black pepper to taste
  • ½ pound cooked salmon fillet, flaked
  • 1 tablespoon freshly grated Parmesan cheese, or to taste(Optional)
  • Directions

  • Step 1

    Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes.


  • Step 2

    Combine oil, shallots, lemon juice, capers, dill, lemon zest, garlic, salt, and pepper in a large bowl. Stir to combine. Add in the flaked salmon. Mix to incorporate.

  • Step 3

    Drain cooked pasta and add to the salmon mixture. Toss to combine. Refrigerate before serving, at least 30 minutes. Top with freshly grated Parmesan cheese.

  • Cook's Note:

    If you do not have lemon-infused olive oil, plain olive oil may be used.

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