Salmon and courgetti with watercress and dill pesto recipe

1 rating

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, 1/2 zested and juiced, 1/2 cut into wedges

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

  1. 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.
  2. 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.
  3. 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.

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