Roasted Salmon Courgette Linguine with Red Pesto
Nutrition per serving
| Calories | 657 kcal |
| Protein | 50 g |
| Carbs | 51.6 g |
| Fats | 27.6 g |
| Saturated Fat | 5.6 g |
| Monounsaturated Fat | 8.5 g |
| Polyunsaturated Fat | 2.4 g |
| Sugars | 2.9 g |
| Fiber | 4.7 g |
| Sodium | 596 mg |
Ingredients
| Courgette (Zucchini) | |
| Salmon Fillets | |
| Linguine Pasta | |
| Garlic | |
| Lemon | |
| Parmesan Cheese | |
| Olive Oil | |
| Red Pesto |
Preparations
1. Preheat oven to 180C (350F)
1. Preheat oven to 180C (350F)
2. Top and tail courgette, slice lengthways into ½ cm strips and slice each strip into ½ cm ribbons.
3. Peel/finely chop ½ clove of garlic.
Cooking instructions
1. Coat the salmon with a little oil and season with a pinch of salt and pepper. Place on a baking tray and cook near the top of the oven for about 8-10 minutes.
1. Coat the salmon with a little oil and season with a pinch of salt and pepper. Place on a baking tray and cook near the top of the oven for about 8-10 minutes.
2. Add the pasta to lightly salted boiling water and cook for about 6 minutes until al dente. Remove from heat and drain.
3. 3 minutes towards the end of the pasta cooking, heat ½ a tbsp of olive oil in a frying pan over medium-high heat. Add the garlic, courgette ribbons and cook until the courgette is tender.
4. Add the pesto, 1 a tsp of lemon juice, 1 tbsp of water and a large pinch of salt and pepper to taste. Add the drained pasta, remove from heat and gently stir to combine.
5. Remove the salmon, transfer to a plate and use a fork to flake the salmon.
6. Add the salmon and ¾ of the cheese to the pasta and combine.
7. Serve in a bowl with the remaining cheese sprinkled over the top.