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Roast Salmon Fillet with Lemon & Pea Courgetti

  • Writer: Wendy@wendysfitness4life
    Wendy@wendysfitness4life
  • Oct 30
  • 1 min read

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Serves: 4, 444 Kcal

 

  • 4 x 120g salmon Fillets

  • 4 Courgettes, spiralized

  • 300 ml of 0% Greek Fat Yogurt

  • Teaspoon of rapeseed oil

  • 1 long shallot, finely sliced

  • 500g frozen peas, defrosted

  • 75ml reduced salt vegetable stock

  • Zest of one lemon

  • Juice of half a lemon

  • Pepper, for seasoning

  • Handful of peashoots, for garnish

 

  1. Preheat the oven to 200 degrees.

  2. Heat half of the oil in a small non-stick pan and cook the shallot for a few minutes until softened. Add 400g of the peas (reserving the rest for later) and stock, and simmer for 3 - 4 minutes until the peas are tender, and most of the liquid has evaporated. Use a stick blender or liquidiser to whizz to a smooth purée. Season with pepper and add the lemon juice to taste. Return to the pan and keep warm over a very low heat.

  3. Place the salmon on a baking sheet, brush with a small amount of rapeseed oil and season with pepper. Roast for 10-12 minutes.

  4. In a microwave safe bowl, microwave the courgetti on full power for 1 minute. Tip the courgetti onto some kitchen paper, blot off the excess moisture and leave to drain for a few minutes. Mix the courgetti with the pea and lemon puree and add the remaining peas.

  5. Mix the 0% Greek fat yogurt with the lemon zest and season with pepper.

  6. To serve, divide the courgetti and pea puree between the plates and place a salmon fillet on top. Add a spoonful of the 0% Greek fat yogurt mix and garnish with the peashoots

 

 

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