Preheat the oven to 200'C.
Peel and dice the shallots and the garlic. Chop the sun blushed tomatoes.
Pick the leaves from the parsley and chop them finely. Then blitz the breadcrumbs with half of the parsley and a splash of olive oil.
Season the salmon with salt and pepper. In a hot pan with a drizzle of olive oil, sear the salmon until golden in colour. Then coat the salmon in the breadcrumbs and bake in the oven for 7-8 minutes.
Cook the linguine in boiling water for 10 minutes or until soft. Then heat a saucepan and add the olive oil. Add the diced shallots and garlic and cook until golden in colour. Next add the capers, sun blushed tomatoes and the white wine to de-glaze the pan. Once the wine has reduced slightly, add the butter and the drained linguine, stir and allow to come to boil. Finally, add the remaining parsley, stir well and check the seasoning.
Place the pasta on a plate. Top with herb crusted salmon and serve while hot.
«Be careful not to overcook the salmon as it will begin to break up. »