Roast Salmon Fillet with Lemon & Pea Courgetti
Preparation time: 20 minutes
Cooking time: 15 minutes
Serves: 4
Nutrition: Per serving
Energy
444 Kcal
Fat
21g
Saturates
3.7g
Sugars
12g
Salt
0.28g
A simple, but elegant dish, which is low in saturated fat and bursting with healthy omega-3 fats.
Ingredients
4 x 120g Loch Duart 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
Method
Preheat the oven to 200 degrees.
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.
Place the salmon on a baking sheet, brush with a small amount of rapeseed oil and season with pepper. Roast for 10-12 minutes.
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.
Mix the 0% Greek fat yogurt with the lemon zest and season with pepper.
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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