Salmon with courgetti instead of heavier pasta spagetti and topped with pesto, what could be more spring like.
Spiralising has been around for a few years now but has really hit the high street here in the UK in more recent months with everyone now having a go and realising the benefits of veggies instead of pasta but still getting that spaghetti shape.
For me Spring time means lightening up the dishes just a bit and I love using fish for this, especially salmon.
You can use your own homemade pesto for this recipe and there are plenty of them here on the blog, like this lovely parsley and almond pesto, so much nicer than anything you can buy in the shops.
This is just a wee recipe for one person so just up the ingredients to make it for more people. All I’ve used is a salmon fillet, a couple of tablespoons of my homemade pesto, 1 clove of garlic, a tablespoon of lemon juice and 2 courgettes to make that all-important courgetti instead of spaghetti.
Check out the recipe below for how to make this super quick, tasty, easy and healthy dish.
- 2 courgettes
- 1 clove garlic minced
- 1 tbsp olive oil
- 1 salmon fillet
- 2 tbasp pesto
- 1 tsp fresh lemon juice
- salt and pepper to taste
- Spiralise the courgettes
- Heat oil in a large pan and saute garlic and the spiralised courgetti for 4 minutes turning as you cook it.
- Meanwhile under a hot grill on foil sear the salmon for approximately 3 minutes on both sides.
- Serve the salmon on top of the courgetti with a squeeze of lemon juice, the seasoning and a dollop of pesto on top.