Spaghetti with Smoked Salmon and Rocket

clock 5 minutes + 15 minutes bowl Serves 4


  • 300g dried spaghetti
  • 75g butter, chopped
  • 1 cup finely grated Parmesan cheese
  • 200g Regal Smoked Salmon Slices, cut into 3cm pieces
  • 60g baby rocket leaves
  • 2 tsp finely grated lemon rind
  • 1/4 cup lemon juice
  • Salt, to taste
  • Freshly ground black pepper, to taste
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  • 1. In a large saucepan of salted, boiling water, cook spaghetti until tender (approximately 10–12 minutes). Drain and return to the pan.

  • 2. Add butter, Parmesan cheese, salmon, rocket, lemon rind and juice. Season to taste. Toss gently to combine and serve.

  • Tip: Once opened, store your rocket leaves in an airtight container, they will last twice as long than if left in their original packaging.

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