Recipes › Dinner

• Dinner
• 20 min
• Gluten-Free
• Pescatarian

Salmon with pesto courgetti

Roast salmon on garlicky courgette noodles with basil pesto and pine nuts (keto).

Calories

500

Protein

36 g

Carbs

8 g

Fat

36 g

Per serving. Makes 2 servings.

Ingredients

• 300 g Salmon fillet
• 2 Courgette
• 1 tsp Olive oil
• 1 Garlic
• 10 g Pine nuts
• 1 serving Basil pesto

Contains: Fish, Milk. Always check the labels of what you buy.

Method

1. Heat the oven to 200°C (180°C fan). Roast the salmon on a lined tray for 12–14 minutes until it flakes easily.
2. Meanwhile, toast the pine nuts in a dry pan for 2 minutes. Tip out.
3. Spiralise the courgettes and crush the garlic. Heat the oil in the pan and toss the courgette and garlic for 2 minutes.
4. Take off the heat and toss with the pesto.
5. Serve the salmon on the courgetti, scattered with the pine nuts.

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