Joel makes this delectable garlicky pasta dish for musician Tony Paul using the flavourful Constance Estate Garlic Infused Coconut Oil.


2 (4 – 6) oz salmon filets, skinless and cut in even large cubes

Salt and black pepper

Pepper sauce, optional  

2 tbsp Constance Estate Garlic Infused Coconut Oil  

3 oz salted butter

1 large sweet pepper, seeded and chopped

1 cup sliced fresh mushrooms

3 – 4 cloves garlic, finely chopped

1 tbsp fresh chopped parsley

1 tsp green seasoning

1 cup pasta water

1 pack linguine


  1. Season the salmon with salt, black pepper and pepper sauce if using. Set aside.
  2. Cook the linguine according to directions, just until cooked. Reserve 1 cup pasta water. Drain and set aside.
  3. In a large saucepan, heat the Constance Estate Garlic Infused Coconut Oil over medium high heat. Add the salmon and sauté just until the salmon is barely cooked through . Remove from the pan and set aside.
  4. In the same pan, add the butter and let melt over medium high heat. Add the sweet peppers and mushrooms. Cook for a few minutes. Season with a little salt and pepper.
  5. Add the green seasoning, parsley and garlic, being careful not to let the garlic burn. If mixture gets a bit dry add a little oil.
  6. Add back the salmon and mix well.
  7. Add the cooked linguine in batches along with a little pasta water and toss well with the salmon and vegetables. Season with a touch more salt and black pepper. Taste and adjust seasoning if necessary. Serve.
    Optional – Sprinkle with a little grated Parmesan cheese.

Watch the Video