Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Salmon and courgetti with watercress and dill pesto recipe

8 ratings

This colourful salmon recipe is sure to brighten up dark winter nights. Using pre-prepared courgetti makes this dish super speedy to prepare, while a homemade watercress and dill pesto adds heaps of flavour. See method

Serves 2
15 mins to prepare and 10 mins to cook
545 calories / serving

Ingredients

2 salmon fillets, from sustainable sources
2 x 250g packs courgetti spaghetti
dill fronds, to garnish
roasted cherry tomatoes, to serve

For the pesto

1 tbsp pine nuts
2 tbsp Parmesan cheese, grated
1 small garlic clove, peeled
3 tbsp olive oil
1 x 85g pack watercress
15g (1/2 oz) dill
2 tbsp white wine vinegar
1 lemon, ½ zested and juiced, ½ cut into wedges

If you haven't got spaghetti, try using linguine instead

Each serving contains

Energy
2260kj
545kcal 27%
Fat
39g 56%
Saturates
8g 39%
Sugars
5g 6%
Salt
1g 16%

of the reference intake
Carbohydrate 6.2g Protein 42.3g Fibre 0.2g

Method

To make the pesto put the pine nuts, Parmesan, garlic, 2 tbsp of the oil, the watercress leaves, most of the dill, vinegar, lemon zest and juice in a food processor and whizz to a paste. If the pesto is a bit thick, add a little water until you have the desired consistency. Season to taste.
Using kitchen paper, pat dry the salmon skin and season the fish. Heat a non-stick pan large enough for the 2 fillets of fish and add the remaining oil. Add the fish, skin-side down and cook for 3-4 minutes, until the skin is golden. Turn over and cook for 2 mins more, until just cooked through. Set aside to rest while you cook the courgetti pasta.
Add the courgetti to the pan with the pesto and cook on a high heat for 1-2 mins, stirring all the time, until hot through (be careful not to overcook or it will go soggy.) Tip into bowls and top with a salmon fillet and dill fronds to garnish. Serve with the lemon wedges, and some roasted cherry tomatoes, if you like.

See more Salmon recipes