Roasted Salmon Courgette Linguine with Red Pesto

Nutrition per serving

Calories767 kcal
Protein53.2 g
Carbs66.2 g
Fats32 g
Saturated Fat6 g
Monounsaturated Fat8.5 g
Polyunsaturated Fat2.5 g
Sugars5.5 g
Fiber6.4 g
Sodium714 mg


Courgette (Zucchini)
Salmon Fillets
Linguine Pasta
Parmesan Cheese
Olive Oil
Red Pesto
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.

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.