3/4 pound (375g) salmon fillet, skinned

4 shallots, finely chopped

1/4 cup (60 ml) olive oil

Grated zest and juice of 1 lemon

cup (75 ml) chicken broth

6 cups (1.5 litres) baby spinach

2 tablespoons (30 ml) capers, chopped

Salt and pepper

3/4 pound (375g) long pasta, cooked al dente

cup (75 ml) pine nuts, toasted

Cut the salmon into 2-cm (¾-inch) wide strips. Set aside.

In a saucepan, sauté the shallots in the olive oil. Add the lemon zest, juice and chicken broth. Stir well.

Add the spinach and capers. Cook, stirring until spinach has wilted. Add the salmon. Season with salt and pepper. Cook until the salmon is no longer raw.

Add the warm pasta, coat well. Garnish with pine nuts.

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