Fill a large pot with water, adding a generous pinch of salt, and bring it to a rolling boil. Once boiling, add the linguine and cook according to package instructions until al dente, typically 8–10 minutes for dried pasta or about 3 minutes for fresh.

In a large skillet, pour in 2 tablespoons of chilli oil and heat it over medium heat until shimmering. Add the finely diced shallot, minced garlic, and capers, sautéing for 4–5 minutes until softened.

Carefully add the softened salmon fillet into the skillet, breaking it into bite-sized pieces. Add the lemon zest and chopped dill, gently stirring to combine. Cook for 3–4 minutes until the salmon is flaky and opaque.

Once the linguine is cooked al dente, use tongs to transfer it directly from the pot into the skillet with the salmon mixture. Toss gently to ensure each strand is well-coated.

Add a handful of rocket leaves and grated parmesan to the skillet, stirring gently for an additional minute until heated through and cheese slightly melts.

Taste the Spicy Salmon Linguine and adjust seasoning with sea salt and cracked black pepper. Plate the dish high, drizzling extra chilli oil on top if desired.