Salmon and courgetti with watercress and dill pesto recipe

Name: Salmon and courgetti with watercress and dill pesto
Yield: Serves 2
Ingredients: 2 salmon fillets, from sustainable sources; 2 x 250g packs courgetti spaghetti; dill fronds, to garnish; roasted cherry tomatoes, to serve; 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

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

Shop your ingredients

Tesco Boneless Salmon Fillet 130G
2 salmon fillets, from sustainable sources
£3.00
£23.08/kg
Hearty Food Co. Spaghetti Pasta 500G
This product's currently out of stock
Aldi Price Match
2 x 250g packs courgetti spaghetti
Tesco Fresh Cut Dill 20G
dill fronds, to garnish
£0.48
£24.00/kg
Nightingale Farms Cherry Tomatoes 250G
roasted cherry tomatoes, to serve
£0.62
£2.48/kg
Tesco Wholefoods Pine Nuts 100G
1 tbsp pine nuts
£3.95
£39.50/kg
Tesco Parmigiano Reggiano 100G
2 tbsp Parmesan cheese, grated
£2.80
£28.00/kg
Tesco Large Garlic
1 small garlic clove, peeled
£0.50
£0.50/each
Tesco Olive Oil 250Ml
3 tbsp olive oil
£3.10
£12.40/litre
Tesco Watercress 80G
1 x 85g pack watercress
£1.40
£17.50/kg
Tesco White Wine Vinegar 350Ml
2 tbsp white wine vinegar
£1.55
£4.43/litre
Tesco Lemons Each
1 lemon, ½ zested and juiced, ½ cut into wedges
£0.37
£0.37/each

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.