Roasted Salmon & Courgette Linguine with Red Pesto

Nutrition per serving

Calories 766 kcal
Protein 53.2 g
Carbs 66.2 g
Fats 32 g
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Ingredients

Login Courgette (Zucchini)
Login Salmon Fillets
Login Linguine Pasta
Login Garlic
Login Lemon
Login Parmesan Cheese
Login Olive Oil
Login Red Pesto

Preparations

  1. Preheat oven to 180°C.
  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.
  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.

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