Salmon and courgetti with watercress and dill pesto recipe
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
Each serving contains
- Energy
- 2260kJ 545.0kcal
- Fat
- 39g
- Saturates
- 8g
- Salt
- 1.0g
- Sugars
- 5g
of the Reference intake
Carbohydrate 6.2gProtein 42.3gFibre 0.2g
Method
- To make the pesto put the pine nuts, Parmesan, garlic, 2 tbsp of the oil, the watercress leaves, most of thedill, vinegar,lemon zestand 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
