Roasted Salmon Courgette Linguine with Red Pesto
Nutrition per serving
Calories | 767 kcal |
Protein | 53.2 g |
Carbs | 66.2 g |
Fats | 32 g |
Saturated Fat | 6 g |
Monounsaturated Fat | 8.5 g |
Polyunsaturated Fat | 2.5 g |
Sugars | 5.5 g |
Fiber | 6.4 g |
Sodium | 714 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.